Mini Quiche Lorraine


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
  • 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.




30 min


20 min


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