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Mini quiche lorraines recipe
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Prep Time:
20 minutes
Cook Time:
80 minutes
Total Time:
100 minutes
Delicious mini quiche Lorraines, ideal for lunch or entertaining!
Ingredients:
  • 250g vine-ripened cherry tomatoes
  • 20g butter
  • 1 large brown onion, finely chopped
  • 4 bacon rashers, finely chopped
  • 8 Free Range Eggs
  • 185ml cream
  • 60g cheddar cheese
  • 50g sugar snap peas, trimmed, halved lengthways
  • 60g pea
  • 225g plain flour
  • 125g chilled butter, chopped
  • 1 Free Range Egg yolk
  • 20.00 gm chilled water
Instructions:
  • For the shortcrust pastry, combine flour and butter in a food processor until it resembles fine breadcrumbs. Incorporate egg yolk and water until dough just comes together, adding more water if needed. Transfer dough to a floured surface and lightly knead until smooth. Shape into a disc, cover with plastic wrap, and refrigerate for 30 mins.
  • Preheat the oven to 200°C. Line a baking tray with parchment paper and arrange the tomatoes on top. Roast for 20 minutes or until the tomatoes start to soften.
  • Divide the pastry into 8 equal portions and roll out each portion on a lightly floured surface to a 3mm-thick disc. Line eight 10cm fluted tart tins with removable bases with the pastry, trim any excess with a small sharp knife, and chill in the fridge for 15 minutes.
  • Melt butter in a medium frying pan over low heat. Sauté onion for 8-10 mins until soft and translucent. Add bacon and cook for 5 mins until lightly golden. Allow to cool slightly before using.
  • Prepare the pastry cases by lining them with baking paper and filling them with pastry weights or rice. Place the tins on a baking tray and bake for 10 minutes. Remove the paper and weights or rice, and continue baking for another 10 minutes or until light golden. Finally, reduce the oven temperature to 160°C.
  • In a large jug, vigorously whisk together eggs and cream. Season to taste. Distribute the bacon mixture and cheddar evenly over the base of each tart case. Carefully pour the egg mixture around the bacon mixture in the cases. Bake for 20 minutes or until the filling is just set. Allow to cool slightly for 5 minutes before serving.
  • Bring a saucepan of water to a boil. Add sugar snap peas and frozen peas. Cook for 1-2 minutes until bright green and tender. Rinse with cold water and drain.
  • Place the tarts on individual serving plates and generously spoon the pea mixture and tomatoes on top.

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