Mini quiche Lorraine

Mini quiche Lorraine

Based on 38 ratings
Team

Team

Editorial Team at Kitchen Stories

Difficulty

Hard 💪

Preparation

45 min

Baking

35 min

Resting

0 min

Ingredients

2Servings
100 g
all-purpose flour
62½ g
butter (cold, diced)
25 ml
water
50 ml
heavy cream
1
eggs
40 g
leek
strips
bacon
½ tsp
sugar
salt
pepper
vegetable oil for frying
MetricImperial

Utensils

oven, standing mixer, small tart tins, baking paper, pie weights or dried beans, rolling pin, cutting board, knife, small frying pan, cooking spoon, container with spout, whisk

How-To Videos

how-to-fit-dough-into-a-pie-dish

How to fit dough into a pie dish

pie-crust-a-basic-recipe

Pie crust - a basic recipe

Nutrition per serving

Cal556
Fat40 g
Protein14 g
Carb39 g
  • Step 1/7

    Preheat oven to 180°C/355°F. Combine flour, butter, water, sugar, and salt in either a standing mixer or by hand, until a dough forms.
    • 100 g all-purpose flour
    • 62½ g butter
    • 25 ml water
    • ½ tsp sugar
    • salt
    • oven
    • standing mixer

    Preheat oven to 180°C/355°F. Combine flour, butter, water, sugar, and salt in either a standing mixer or by hand, until a dough forms.

  • Step 2/7

    Thinly roll out dough on a lightly floured work surface. Press dough into the bottom and up the sides of mini tart tins, buttered if necessary. Trim off edges. Line with baking paper and weigh down with pie weights.
    • small tart tins
    • baking paper
    • pie weights or dried beans
    • rolling pin

    Thinly roll out dough on a lightly floured work surface. Press dough into the bottom and up the sides of mini tart tins, buttered if necessary. Trim off edges. Line with baking paper and weigh down with pie weights.

  • Step 3/7

    Blind bake the pastry crusts in a preheated oven at 180°C/355°F for approx. 15 min. Set aside and let cool completely.
    • oven

    Blind bake the pastry crusts in a preheated oven at 180°C/355°F for approx. 15 min. Set aside and let cool completely.

  • Step 4/7

    Meanwhile, slice leek and bacon into fine strips.
    • 40 g leek
    • strips bacon
    • cutting board
    • knife

    Meanwhile, slice leek and bacon into fine strips.

  • Step 5/7

    Sauté leek and bacon in some vegetable oil. Lightly season with salt and pepper and then distribute among the cooled crusts.
    • vegetable oil for frying
    • salt
    • pepper
    • small frying pan
    • cooking spoon

    Sauté leek and bacon in some vegetable oil. Lightly season with salt and pepper and then distribute among the cooled crusts.

  • Step 6/7

    Whisk heavy cream and eggs with a pinch of salt and evenly pour the mixture into crusts. Use a container with a spout for easy filling.
    • 50 ml heavy cream
    • 1 eggs
    • salt
    • container with spout
    • whisk

    Whisk heavy cream and eggs with a pinch of salt and evenly pour the mixture into crusts. Use a container with a spout for easy filling.

  • Step 7/7

    Bake again in a preheated oven at 200°C /390°F for approx. 20 min. until golden. Allow to cool for 5 – 10 min. before serving.
    • oven

    Bake again in a preheated oven at 200°C /390°F for approx. 20 min. until golden. Allow to cool for 5 – 10 min. before serving.

  • Enjoy your meal!

    Mini quiche Lorraine

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