Oct 23, 2012

Mini Quiche Lorraine

mini quiche lorraine

Quiche for breakfast.  Eggs, bacon, cheese.... a portable breakfast in a pastry crust...

I think mini quiches got a bad rap when Price Club/Costco started mass producing frozen ones. Not that they were bad... it's just that anytime anyone served mini quiches for appetizers, the quiches were always from Costco and they became cliche.

Mini quiche lorraine

So let's give the mini quiche another chance.

Mini Quiche Lorraine

Makes 36 mini quiches 

Ingredients

One recipe double pie crust. You can use this one or your own. A ready made refrigerated pie crust works as well. Although I haven't tried it with this recipe, I would imagine that puff pastry would work here too.
6 slices bacon
1/2 medium onion, finely diced
3 medium eggs
1/2 C cream
1/2 C grated swiss or gruyere cheese
2 T freshly grated parmesan cheese
1/2 T chopped fresh parsley
salt and pepper to taste
dash of Tabasco

Instructions

Spray the cavities of two mini muffin tins with spray oil
Preheat the oven to 350 F
Cook the bacon slices and cool on paper towels
Reserve 2 T of the bacon fat in the pan and cook the onion in the bacon fat until softened
Beat the eggs in a medium to large bowl
Add the cream, cheeses, parsley, salt, pepper, and Tabasco
Stir in the cooled onions
Use a 2 1/2 inch cookie cutter to cut the pastry into circles
Line the muffin tin with with pastry
Chop or tear the bacon into small pieces
Evenly divide the bacon pieces among the pastry lined muffin cavities
Place about two tsp of egg and cheese mixture into each pastry
Bake one tin at a time for about 30 minutes until golden and puffy

To freeze, wrap each quiche individually in plastic wrap. To reheat, thaw overnight in the refrigerator and bake at 350 for about ten minutes.
Serve either warm or at room temperature. It's all a matter of taste.

I am sharing this with the Breakfast Club, Hosted this month by Anne's Kitchen



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