quiche lorraine

Real men don’t eat quiche. That’s not true. Cork Daddy absolutely devours this quiche and I’ve never met anyone that doesn’t love these mini quiches. It was really hard choosing a heading for this recipe as I could of used any number of fitting descriptions such as: Fabulous party food, Toddler meals, Light lunches, Freezer friendly, Bacon and egg pie, Brunch ideas… You get the idea. This recipe is very versatile.

This quiche filling recipe can be used to make two family sized quiches or twenty four mini quiches and using the puff pastry means that you don’t need to make a short crust base. A bit of a cheat that makes it so quick and easy to make (I have a massive soft spot for puff pastry too).

I’ve grown up with these mini quiches being on the menu for every party we’ve ever had and as a result, can make them with my eyes closed. Why don’t you cook a big batch of these mini quiches and pop them in the freezer for a later date or take some to share on the sideline of whatever sport you’re attending this Saturday.

Using this recipe to make a larger quiche is also really simple and makes for a fabulous weekend lunch served with a big green salad.

quiche lorraine (this recipe makes 1 x family sized quiche and 12 x mini quiches, or 2 x family sized quiches, or 24 mini quiches)

3 x sheets of frozen puff pastry
6 eggs
1 x cup of grated tasty cheese
2 x shallots, thinly sliced
1 x brown onion, finely diced
2 x garlic cloves, crushed
6 x rashers of bacon
2 x portobello mushrooms, thinly sliced, or a handful of button mushrooms
250 ml of thickened cream
Sprinkle of ground nutmeg
Sprinkle of paprika
Salt and freshly cracked pepper
Sprinkle of dried parsley
Canola oil spray, for greasing the tins

You will need a round shallow dish for the family sized quiche and a 12 cup capacity muffin tray for the mini quiches. An egg ring is also needed to punch out the mini quiches.

  • Preheat the oven to 180 degrees.
  • Defrost 3 x sheets of frozen puff pastry.
  • Spray a 12 x cup capacity muffin tray with canola spray and set aside.
  • You’re now going to blind bake the pastry for the quiche. Spray a shallow pie dish with canola oil spray and add one sheet of puff pastry in it. Prick the pastry with a fork and place a sheet of baking paper on top and add some baking beads or uncooked rice and place this in the oven. Let it cook for about 10-15 minutes or until the pastry has started to puff up.
  • Meanwhile, fry the bacon and onion in a large frying pan until browned.
  • Add the garlic, mushrooms and shallots and continue to fry until cooked.
  • Let this mixture cool down.
  • In a mixing bowl, add the eggs, cheese, cream, nutmeg, paprika, salt, pepper and parsley and stir.
  • Add the cooled bacon/mushroom mixture to the cream and stir.
  • Pour half of the mixture in to the prepared pastry case in the family sized quiche dish.
  • Spoon a dessert spoon of the mixture in to each of the individual quiches.
  • Place the family sized quiche and mini quiches in to the oven and cook for approximately 30 minutes or until they are nicely browned.

Lo’s tips

  • Other variations are: red capsicum, baby spinach, grated zucchini, feta, salami or chilli flakes.
  • I like making a family sized quiche for a weekend lunch or dinner as well as making some mini ones to eat straight out of the oven!

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If you make this quiche please leave your comments below, or send me a pic here as I would love to share it on the lo’s fans page. xx

2 Comments

  1. Have just put my first lot in the oven, they look good! I’ve done all small ones as they’re for a party. I used fresh parsley- should that be okay?

    Like

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