Mini Quiche Lorraine
Ingredients
| 3 sheets puff pastry, thawed | ||
| 4 oz Gruyere cheese, grated | ||
| 1 onion, finely chopped | ||
| 1 oz butter | ||
| 12 slices bacon, finely choppedd | ||
| 2 eggs | ||
| 3/4 cups cream | ||
| 1/2 tsp ground nutmeg | ||
| fresh chives, chopped, for garnish | ||
| kosher salt and fresh cracked black pepper to taste |
Directions:
- Lightly grease two12 hole round mini pastry tins.
- Preheat the oven to 375 degrees.
- Using a 3 inch round cutter, cut rounds of pastry and fit in the tins.
- Divide the cheese evenly among the pastry tins.
- Cover and refrigerate while making the filling.
- Heat the butter in a small pan and cook the bacon and onion for 3 minutes or until the onion is tender and the bacon is slightly crispy.
- Drain on paper towels. When cool divide the mixture evenly among the pastry tins.
- Whisk the eggs in a bowl with the cream, nutmeg and freshly ground black pepper.
- Carefully spoon into tins over bacon and cheese mixture.
- Garnish with chives.
- Bake for 20 minutes or until lightly browned and set.
- Serve warm.
No Comments