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The appetizer, French classic

Mini quiches lorraine

Mini quiches lorraine are bite sized appetizers for 6 people, filled with smoky bacon, eggs and cream. They take 35 minutes of active work and are made in the morning, then just reheated before your guests arrive. The recipe is easy, costs €0.90 per person, and the key is draining the bacon well so the filling doesn't turn soggy.

Mini quiches lorraine you eat in two bites, with golden smoky bacon bits, gone faster than you can serve them.

Mini quiches lorraine
For
6 people
Work
35 min
Total time
1 h 15
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€0.90
Calories per person
180 kcalcalculated by Kiloach, your weight coach

Mini quiches lorraine shrink the classic down to one or two bites, keeping the crisp pastry, the creamy nutmeg custard and the smoky bacon that makes the original so recognizable. You eat them standing up, drink in hand, no fork needed, which is exactly why they work so well as a party bite.

This is the kind of recipe you pull out for a casual get together with friends, a family gathering or a holiday party that stretches into the evening. It sits easily alongside other savory and sweet bites on an appetizer spread, and kids tend to love the simple flavor and the small, easy to hold size.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 4 steps, 20 min
  3. Before the guests arrive 1 step, 8 min
  4. When it's time to serve 1 step

In the morning, cut the pastry, cook the bacon, mix the custard and bake the mini quiches once. Right before your guests arrive, reheat them for 8 minutes in the oven so the pastry crisps back up. When it's time to serve, arrange them warm on a hot platter.

The ingredients

6 people

Dairy

  • Pie dough 2
  • Eggs 3
  • Heavy cream 25 cl
  • Milk 10 cl

Butcher

  • Smoky bacon bits 200 g

Pantry

  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Cut circles out of the pastry with a glass or a round cutter and line mini tartlet molds with them.

    Prick each shell with a fork so it doesn't puff up while baking.

  2. Cook the bacon in a dry skillet, then drain it on paper towels.

    Keep it slightly underdone, it will finish cooking in the oven.

  3. Whisk the eggs with the cream, milk, nutmeg, a little salt and pepper.

    Go easy on the salt, the bacon is already salty.

  4. Divide the bacon among the shells, pour in the custard until three quarters full, and bake at 180 degrees Celsius until golden. 20 min

    Fill only three quarters full, the custard puffs up and would overflow.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Unmold the quiches and put them back in the oven for 8 minutes at 160 degrees Celsius to reheat. 8 min

    Set them directly on the oven rack so the bottom stays crisp.

When it's time to serveThe final touches, right in front of your guests.

  1. Serve them warm on a hot platter.

    They taste better warm than scorching hot, let them rest two minutes before plating.

Our tips to get it right

  • Keep the pastry cold right up until you line the molds, it handles better and won't shrink while baking.
  • No round cutter on hand? A small glass or an upside down bowl works just fine for cutting the dough circles.
  • Make a bit more custard than you think you need, it's normal to have some left over once all the molds are filled.

The variations

  • Swap the smoky bacon for plain bacon bits for a milder taste, or diced ham for a less salty version.
  • For a vegetarian version, replace the bacon with roasted bell pepper or sauteed mushrooms, well drained.
  • To save time, use a store bought rolled pastry sheet and a muffin tin instead of individual tart molds, the quiches will just come out a bit taller.

What to serve it with

  • A glass of dry white wine
  • Other mixed savory bites
  • A green salad if served as a starter

Storage

Baked mini quiches keep for 2 days in the fridge in a sealed container. They freeze well once baked and cooled, and can go straight from freezer to oven to reheat. Give them a few minutes at 160 degrees Celsius until hot and crisp again.

Questions about this recipe

Can I bake these in a muffin tin instead of tartlet molds?

Yes, a muffin tin works well and gives taller quiches. Just add a few extra minutes to the baking time to make sure the center sets.

Can I use light cream instead of heavy cream?

You can, but the filling will be less rich and the quiches less creamy. Heavy cream gives the texture that defines a classic quiche lorraine.

How do I stop the pastry shells from puffing up while baking?

Prick each shell well with a fork before filling it. This lets steam escape and keeps the pastry from bubbling up.

How many mini quiches does this recipe make?

With two sheets of pastry, you'll generally get between 24 and 30 mini quiches depending on the size of your molds. That's plenty for an appetizer spread for 6 with other bites on the table.

Can mini quiches lorraine be made ahead?

Yes, during the day. The recipe needs 35 min of work in total, split up like this, the same day, 4 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make mini quiches lorraine?

Allow 1 h 15 in total, including resting and cooking time, of which 35 min is actual work. The recipe is rated "easy".

How many calories are in mini quiches lorraine?

About 180 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does mini quiches lorraine cost?

About €0.90 per person, that's €5.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu
Mushroom Wellington The main dish

French classic

Mushroom Wellington

  • 55 min of work
  • Prepared the day before
  • Medium, €3.90 per person

560 kcalcalculated by Kiloach

Peach Melba The dessert

French classic

Peach Melba

  • 30 min of work
  • Prepared the day before
  • Easy, €2.30 per person

380 kcalcalculated by Kiloach

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