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Individual quiche lorraines
Individual quiche lorraines
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Prep Time:
40 minutes
Cook Time:
35 minutes
Total Time:
75 minutes
Eggcellent quiches that will elevate your meal with unrivaled deliciousness!
Ingredients:
  • 2 sheets frozen ready-rolled shortcrust pastry, partially thawed, halved diagonally
  • 4.60 gm olive oil
  • 1 small brown onion, finely chopped
  • 2 rindless shortcut bacon rashers, finely chopped
  • 30.30 gm pure cream
  • 30.00 ml grated parmesan cheese
Instructions:
  • Preheat the oven to 200°C/180°C fan-forced. While the oven is preheating, line the base and side of four 2cm-deep, 8.5cm (base) loose-based fluted flan tins with pastry, trimming it to fit. Prick the base with a fork and freeze for 15 minutes until firm. Once firm, place the tins on a hot baking tray in the oven and bake for 10 to 15 minutes until golden. Remove the tins from the oven and reduce the temperature to 180°C/160°C fan-forced.
  • In a heated frying pan with oil over medium-high heat, add onion and bacon. Stir and cook for 4 minutes until the onion softens. Take off the heat and let cool before evenly placing the mixture into the pastry cases.
  • In a bowl, combine eggs, cream, and parmesan. Pour the mixture over the onions. Bake for 20 minutes until golden and perfectly set. Serve and enjoy!

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