Mini quiche Lorraine

Step 1/ 7

• 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

• 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

• 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

• 40 g leek
• 1½ strips bacon

• cutting board
• knife

Meanwhile, slice leek and bacon into fine strips.

Step 5/ 7

• 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

• 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

• 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!