Mini quiche Lorraine

Based on 28 ratings
Julie

Julie

www.instagram.com/julie.e.myers

Editor-in-Chief at Kitchen Stories

Difficulty

Hard 💪
45
min.
Preparation
35
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
200 g all-purpose flour
125 g butter (cold, diced)
50 ml water
100 ml heavy cream
eggs
80 g leek
3 strips bacon
1 tsp sugar
salt
pepper
vegetable oil for frying
Metric
Imperial

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

Nutrition per serving

Cal
556
Protein
14 g
Fat
40 g
Carb
39 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.
    • 200 g all-purpose flour
    • 125 g butter
    • 50 ml water
    • 1 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.
    • 80 g leek
    • 3 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.
    • 100 ml heavy cream
    • 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.