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Mini quiche Lorraine's

Method

 

  • Preheat oven to 180°C fan forced (200°C normal).
  • Heat a little oil in a heavy-bottomed pan and gently sauté the bacon until tender. Strain well.
  • At the same time, whisk the cream with the gruyere, eggs, a little salt and plenty of ground pepper until well combined.
  • Cut rounds in the pastry a little larger than the size of your 12-hole mini tart baking tray.
  • Press the pastry rounds in the holes, spoon the bacon in each base and then the cheese mixture. Don’t over fill! Cook in the oven for about 10 mins until puffed and browned.

 

Ingredients

 

  • olive oil
  • 125 gm bacon rashers, diced
  • 1½ cups thickened cream
  • 125 gruyere cheese, grated
  • 3 large eggs
  • sea salt & freshly ground pepper
  • puff pastry sheets, still a little frozen
  • cooking oil spray

 

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm