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Mini Quiche Lorraine

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Instructions

Prepare the Crust:
In a large bowl, mix the flour and salt. Add the cold

butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 375°F (190°C). Grease a muffin tin or use mini tart pans.
On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Cut out circles slightly larger than the diameter of your muffin tin cups or tart pans and press the dough into the cups, trimming any excess. Prick the bottoms with a fork.

Blind Bake the Crust:

Line each crust with parchment paper and fill with pie weights or dried beans. Bake for 10-12 minutes until the edges are lightly golden. Remove the parchment paper and weights, and bake for another 5 minutes. Let cool slightly.

Prepare the Filling:

In a skillet, sauté the onions (and bell peppers, if using) until softened. Set aside to cool.
In a large bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg.

Assemble the Quiches:
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