Mini Quiches Lorraine Bitesized French Indulgence

Mini Quiches Lorraine: Bite Sized French Indulgence

Fancy a bit of French flair without the fuss? Are you looking for some amazing mini appetizers ? Well, these Mini Quiches Lorraine are your ticket.

They're like tiny taste bombs. They explode with creamy, smoky, cheesy goodness. Honestly, they're irresistible .

Little Bites of "Ooh La La!"

The Quiche Lorraine recipe hails from the Lorraine region of France. It's a classic savory tart. This bite sized appetizers version makes it perfect for parties.

Think elegant, easy, and oh-so-French . This recipe sits between simple and complex. It needs 2 hours, but the hands-on time is just 30 minutes.

One batch makes around 24 mini savory tarts .

The Good Stuff in Small Packages

These mini quiches are packed with protein and calcium. The Gruyere cheese appetizers offer a delightful savoury profile. They are ideal for brunch, afternoon tea, or a fancy cocktail party.

But between you and me? I reckon they're bloody brilliant any time. What makes them special? Their rich flavor and delicate pastry.

It's the perfect French appetizers balance.

Okay, right then! Let's get this mini quiche bake off going. Drawing on my inner mini quiche Sherlock, here's my list of 10 to give this Mini Quiches Lorraine recipe a right proper boost in the search engine rankings:

• Mini Quiches
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Right, let's have a look at what you will need to assemble these bacon and cheese mini quiche .

Okay, right then! Let's get this bake off going. Today, we're tackling Mini Quiches Lorraine . They're fancy, but honestly? Not that hard. They are the perfect bite sized appetizers for any occasion.

Ingredients & Equipment for Brilliant Mini Appetizers

Time to get prepped! Don't worry, you likely have most of this stuff already.

Main Ingredients

• Pastry Flour: 1 1/4 cups (150g). Plain flour works fine.
• Salt: 1/2 teaspoon . A pinch is all you need.
• Unsalted Butter: 1/2 cup (113g). Get it really cold for flaky pastry.
• Ice Water: 1/4 cup (60ml). Keeps everything chilled.
• Bacon: 6 slices (approx. 4 oz / 115g). Smoked gives a great flavour.
• Large Eggs: 2 . Free range are always a winner.
• Heavy Cream: 1 cup (240ml). Makes it rich and creamy.
• Whole Milk: 1/4 cup (60ml). Adds a bit of body.
• Salt: 1/2 teaspoon . Adjust to taste.
• Black Pepper: 1/4 teaspoon . Freshly ground is best.
• Gruyère Cheese: 1/2 cup (50g). Nutty and delicious.
• Nutmeg: Pinch. Optional, but adds warmth.

Quality Check: Seriously, splurge on good bacon and Gruyère. It makes all the difference. Don't be afraid to use Emmental instead of Gruyère. It is totally fine.

Seasoning Notes

The key is the bacon and cheese mini quiche combo. Gruyère has a nutty flavour. Bacon gives the mini savory tarts that smoky depth.

Feel free to add a pinch of nutmeg or cayenne. Don't add to much.

No bacon? Use smoked ham or pancetta. It will be delicious.

Equipment Needed

• Food Processor. Makes pastry easy but not essential.
• Rolling Pin. For rolling out dough.
• 24-Cup Mini Muffin Tin. Small quiche appetizers are cute.
• 2 1/2 to 3 Inch Cookie Cutter or Knife.
• Mixing Bowls and Whisk. That's it! Nothing fancy.

Mini Quiches Lorraine: Bite Sized French Indulgence

Okay, right then! Let's get this bake off going. Mini Quiches Lorraine are a delightful twist on the classic French tart.

Think crispy, buttery pastry shells and a creamy, savory filling. I’m talking French appetizers that'll have your guests saying "ooh la la!" These bite sized appetizers are perfect for parties.

Or maybe a sophisticated afternoon tea. Honestly, what's not to love?

Prep Steps: Mise en Place Magic!

First things first, let's get organised. It's what Mary Berry would do. We need our ingredients prepped and ready to go.

This is called mise en place. It means everything in its place. Dice your bacon , shred your Gruyère cheese , and measure out your flour.

Honestly, prepping saves so much time later on. Plus, cold ingredients are key, especially for that perfect pastry. And remember, keep that butter ice cold .

Trust me on this one.

step-by-step: Quiche Making Time

1. Make the Pastry: Combine flour (1 1/4 cups) and salt in a food processor. Pulse in cold, cubed butter (1/2 cup) until it looks like crumbs.
2. Add Water: Gradually add ice water (1/4 cup) until the dough comes together.
3. Chill Time: Wrap the dough in plastic and chill for at least 1 hour . This is crucial for flaky pastry.
4. Bacon Bliss: Cook diced bacon (6 slices) in a skillet until crispy. Drain it on paper towels. Set aside.
5. Roll It Out: Roll the chilled dough on a floured surface to 1/8 inch thickness.
6. Cut and Press: Cut out circles and press them into a 24-cup mini muffin tin.
7. Filling Fun: Whisk together eggs (2), heavy cream (1 cup), milk (1/4 cup), salt, pepper, and nutmeg.
8. Assemble and Bake: Sprinkle bacon and cheese (1/2 cup) into each shell. Pour in the egg mixture. Bake at 375° F ( 190° C) for 25- 30 minutes .

Pro Tips: The Secret Sauce

Want truly amazing mini quiches ? Try blind baking the crusts for 10 minutes before adding the filling. This stops them from getting soggy.

Another tip? Don't overfill the muffin cups. Otherwise, they will overflow. Nobody wants a messy oven. These easy mini quiche recipe can even be made ahead.

Just bake and freeze them. Defrost and reheat when needed. Perfect for stress free entertaining. The goal is to make your party appetizers the talk of the town.

Recipe Notes: Your Mini Quiches Lorraine Adventure!

Okay, right then! Let's get this bake off going. These notes are like my little secrets for nailing these mini appetizers , learned from a few kitchen mishaps.

Honestly, I've made enough quiche to sink a small boat. We're talking Bake Off ready. These are the tricks to a perfect Quiche Lorraine recipe .

Serving Suggestions: Make 'Em Pretty

Think about how you present these mini quiches . A sprig of parsley can work wonders. They are great bite sized appetizers .

I love serving them with a simple green salad. The acidity cuts through the richness of the quiche. A glass of fizz also makes them feel extra special.

Champagne , anyone?

Storage Tips: Keep 'Em Fresh

If you have leftovers unlikely, but possible! store them in the fridge. They'll keep for up to three days . Make sure they are in an airtight container.

If you are going to serve them days later, then you are looking for small quiche appetizers . To reheat, pop them in the oven at 350° F ( 175° C) for about 10 minutes .

This brings them back to life! They are also great French appetizers .

Variations: Let's Get Creative

Fancy a change? Ditch the bacon for sautéed mushrooms. This makes a great vegetarian version. You can also swap the Gruyère for cheddar.

If you want to get real adventurous with a Gruyere cheese appetizer then add a pinch of chilli flakes for a kick! These easy mini quiche recipe are very adaptable.

For a healthy bacon and cheese mini quiche , why not try it with crustless quiche, for a lighter option?

Nutrition Basics: A Little Something to Know

Each little quiche is about 150-180 calories . They have a good amount of protein and some fats. Remember, the ingredients can change this a bit.

Mini Quiches are a balanced snack. Remember that a lot of that protein comes from the eggs, bacon, and cheese.

These are great as party appetizers !

Time to bake! Don't be afraid to experiment with your mini savory tarts . You got this! Trust me, once you get the hang of it, you'll be churning out mini appetizers like a pro.

Enjoy!

Frequently Asked Questions

Can I make these mini appetizers ahead of time? Like, a day before my posh party?

Absolutely! Mini Quiches Lorraine are perfect for making ahead. You can bake them completely and then store them in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a low oven (around 300°F/150°C) for about 10-15 minutes, or until warmed through.

Just like a good cuppa, they're best enjoyed fresh, but a little prep never hurt anyone!

My pastry always shrinks! How can I stop my mini quiche Lorraine pastry from shrinking when baking?

Ah, the dreaded pastry shrinkage a baker's nemesis! To minimize shrinkage, make sure your butter is really cold when making the pastry. Chill the dough thoroughly (at least an hour, but longer is better!). When pressing the dough into the muffin tins, avoid stretching it; gently ease it in.

You can also blind bake the shells for a few minutes before adding the filling to set them up. Remember patience is a virtue, especially when baking!

I'm vegetarian. What can I use instead of bacon in these mini appetizers?

No worries, going veggie doesn't mean missing out! Sautéed mushrooms, caramelized onions, wilted spinach, or even roasted vegetables like bell peppers or zucchini make fantastic substitutes for bacon. Fry them in a little butter to add some fat and depth of flavour.

Remember to adjust the salt accordingly, as bacon adds a salty punch that you'll need to compensate for. You'll be saying 'Mmm' without even a trace of meat!

Can I freeze these mini appetizers? What's the best way to do it?

Yes, you can definitely freeze these little beauties! Bake them completely, let them cool thoroughly, and then wrap them individually in plastic wrap before placing them in a freezer safe bag or container. They'll keep in the freezer for up to 2 months.

To reheat, bake them straight from frozen in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. They might not be quite as perfect as freshly baked, but still pretty darn delicious!

How can I make sure the filling of my mini quiche Lorraine is perfectly cooked and not soggy?

Nobody likes a soggy bottom! The key is to bake them until the filling is just set but still has a slight wobble in the very center. An overcooked quiche will be rubbery, while an undercooked one will be, well, soggy. Also, avoid overfilling the pastry shells, as this can lead to overflow and uneven cooking.

If you are worried about the crust getting too dark, try covering with tin foil for the last part of the bake.

What are some variations I can make to these mini appetizers to make them extra special?

Fancy a bit of pizzazz? Try adding a pinch of nutmeg to the egg mixture for a warm, aromatic touch. Swap out Gruyère for a sharper cheddar or a nutty Swiss cheese. A sprinkle of fresh herbs like chives or thyme before baking adds a lovely visual appeal and flavour boost.

Or, for a spicier kick, add a dash of hot sauce or red pepper flakes to the filling. Get creative the only limit is your imagination, darling!