Mini Quiche Lorraine Recipes

CRUSTLESS MINI QUICHE LORRAINE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 12-cup standard muffin tin with nonstick spray.
• Spray a skillet with nonstick spray. Saute spinach over medium-low heat just until wilted, about 3 minutes. Remove from heat.
• Divide bacon among the muffin cups. Squeeze moisture out of the spinach and place on top of bacon. Sprinkle with chives, then top with equal portions of Swiss cheese.
• Blend eggs, cream, seasoning blend, onion powder, garlic powder, and pepper in a mixing bowl. Pour mixture slowly into each cup, stopping just before it reaches the top.
• Bake in the preheated oven until a knife inserted in the center comes out clean, about 25 minutes. Remove from the oven and let rest for 5 minutes before serving; it's normal for puffy quiche to settle and flatten.

MINI QUICHE LORRAINE

Steps:

• 1. Preheat oven to 400 degrees. Coat a miniature muffin tin with cooking spray and set aside.
• 2. Mix pie crust according to package directions. Roll out the dough and cut with a round biscuit/cookie cutter into rounds to fit the muffin tin. Prick the bottoms with a fork and bake for 5 minutes or until lightly browned. Remove from oven and set aside.
• 3. Cook bacon until crispy, but be careful not to burn. Drain and finely crumble. Cook the onion in the bacon fat until transparent and soft. Drain and mix with the crumbled bacon.
• 4. Divide the onion/bacon mixture equally into the muffin cups. Sprinkle shredded cheese equally over the bacon/onion in the muffin cups. Mix the remaining ingredients together in a small bowl and spoon into the cup mixtures (I use a ladel).
• 5. Bake in 400 degree oven for 15 minutes. Reduce heat to 350 and bake for another 5 to 7 minutes or until lightly browned. You may serve hot or at room temperature.

MINI QUICHES

Steps:

• Roll the pastry out onto a lightly floured work surface until very thin. Cut out circles that are 1cm larger in diameter than the tartlet tins. Line the tins with the pastry circles (you may need to bake these in batches if you do not have enough tins) pressing into the edges and up the sides. Re-roll any pastry offcuts until you've lined all the tins, then chill for 30 mins (if you're baking in batches, chill the off-cuts too).
• Heat the oven to 200C/180C fan/gas 6. Line each pastry case with a piece of foil and fill with baking beans or uncooked rice. Bake for 10 mins, then lift out the foil and beans and bake for another 5 mins. Meanwhile, fry the bacon in a little oil until crisp.
• Divide the bacon and half the cheese between the cases. Beat the eggs and cream together, then pour over the bacon and cheese until the cases are almost full. Scatter over the remaining cheese. Bake for 20-25 mins until golden and puffed up. Leave to cool, then chill before serving. Can be made a day ahead.

MINIATURE QUICHE LORRAINE

Steps:

• Prepare the crust per directions.
• Then roll our the dough and cut the dough into rounds to fit the miniature muffin tins.
• Prick the bottoms lightly with a fork.
• Bake for 5 minutes or until lightly brown.
• Cook bacon until crisp, but not burnt.
• Drain and crumble into tiny pieces.
• Cook the onion in the bacon fat until soft.
• Divide all the onion and the bacon equally into the cups.
• Sprinkle each cup equally with the Swiss Cheese.
• Combine the rest of the ingredients in a small bowl; blend.
• Pour over the cup mixtures.
• Bake in a preheated 400°F oven for 15 minute.
• Reduce the heat to 350°F and bake for 5-7 minutes longer.
• Serve these hot.
• They are delicious!
• •I have also added bits of mushrooms, since we have a wonderful mushroom farm here.
• So good!