Mini Quiche Lorraine

Mini Quiche Lorraine are delicious, bite-sized morsels with flaky pastry and a tasty filling. They're a kid-approved, quick and easy snack for a lunchbox or nibbles platter!

5 from 6 votes

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Course: Snacks

Cuisine: Snacks

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: serves

Calories: 95kcal

Author: Lucy Mathieson

Equipment

Stove-top
Oven

Ingredients

4 sheets puff pastry defrosted
1 tbs olive oil
4 bacon rashers chopped
4 eggs room temperature
125 g (½ cup) milk full cream
80 g (1 cup) cheese, grated tasty or cheddar

Instructions

Conventional Method

Preheat the oven to 200 degrees celsius (fan-forced).
Lightly grease 24 holes in a mini muffin tray or patty pan tray. Set aside until needed.
Cut round holes from the puff pastry sheets using a pastry cutter (about 6 holes per sheet).
Press the pastry circles into the mini muffin tins.
Add the olive oil to a frying pan and cook the chopped bacon until just crispy.
Crack the eggs into a bowl.
Add the milk and whisk together well.
Divide the cooked bacon equally between the mini muffin tin holes.
Pour over the egg/milk mixture (to about ⅔ full).
Top with the grated cheese.
Cook for approximately 10-15 minutes or until the cheese is golden and the quiches are cooked through.

Thermomix Method

Preheat the oven to 200 degrees celsius (fan-forced).
Lightly grease 24 holes in a mini muffin tray or patty pan tray. Set aside until needed.
Cut round holes from the puff pastry sheets using a pastry cutter (about 6 holes per sheet).
Press the pastry circles into the mini muffin tins.
Place the cheese into the Thermomix bowl and grate for 10 seconds, Speed 8. Set aside. Wash and dry the bowl.
Place the bacon (roughly chopped), into the Thermomix bowl and press Turbo in 1 second bursts until chopped into small pieces.
Add the olive oil and saute for 3 minutes, 100 degrees, Speed 1. Allow to cool slightly.
Add the eggs, milk and cheese and mix for 20 seconds, Reverse, Speed 3.
Pour the mixture over the pastry cases (being careful not to overfill as the mixture rises when cooked).
Cook for approximately 10-15 minutes or until the cheese is golden and the quiches are cooked through.

Video

Notes

Recipe Notes and Tips

Oven temperature - I specify fan-forced oven temperatures in my recipes, so if you have a conventional oven, increase the temperature by between 10 and 20 degrees Celsius, and monitor your baking regularly during the cooking time.

Substitutes - you can substitute the bacon with ham. It doesn't need to be cooked, so you would simply skip the step of cooking the bacon in the recipe.

Variations - add different flavourings by experimenting with mixed herbs, any seasoning blend you enjoy (eg Mexican, Italian, Cajun) or some seeded mustard mixed in with the eggs and milk. You could add some baby spinach leaves or sun-dried tomatoes too.

Puff Pastry - making your own puff pastry is certainly an option but time consuming! You could use a recipe out of a cookbook or check this one out: Homemade Puff Pastry

Freezing - Mini Quiche Lorraine are perfect to freeze. Stored in an airtight container, they can be frozen for up to 2 months.

Nutrition