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  • Writer's pictureLisa Nell

Teeny tiny mini quiches

What is better than a quiche all to yourself - no sharing required? Nothing really!

My mini quiches are super simple and are perfect party food. You can make them the day before and in fact they will be even more delicious as the flavours will have gotten to know each other.

The cool thing with quiches is that you can play around with flavours you love. You need a basic 'custard' but after that go wild! I love a traditional Quiche Lorraine and Pea, Mint and Goat's Cheese is another favourite! These mini versions will go down a treat.

For this recipe, you will need 8 tartlet moulds for this recipe, two baking trays and baking beans/rice.


For the pastry: (or you could use shop bought)

175g Plain Flour

100g Cold Unsalted Butter (cubed)

1 Egg Yolk mixed with 4 tsp Cold Water

For the filling:

1 pack Unsmoked Back Bacon (chopped and cooked)

1 small Leek (chopped and cooked)

200ml Creme Fraiche

200ml Double Cream

3 Medium Eggs (beaten)

50g Gruyere Cheese (grated)

50g Cheddar Cheese (grated)

How I make my mini quiche lorraines:

1. First, grease your tart cases well.

2. Then, make the shortcrust pastry if not bought. Use your hands or a mixer to rub the butter into the flour until it resembles breadcrumbs. Add the yolk mixture until fully mixed and then knead until smooth.

3. Roll the dough out and cut 8 circles, large enough to fit and overhang your tart cases.

4. Press the pasty firmly into each tart case, ensuring you get into the grooves, and there are no cracks.

5. Dock the bottom with a fork. Rest the tart cases in the fridge for 30 minutes.

6. Pre-heat your oven to 180ºC fan. Place a piece of parchment on top of each pastry case and add the baking beans/rice. Put the tart cases on baking trays (4 on each) and bake for c.12-15 minutes or until the pastry starts to turn golden. Remove from oven and remove the baking beans and parchment. Put the tart cases back in the oven for a couple more minutes until the bottom is cooked.

7. Now make the custard mixture. Mix together the creme fraiche, cream and eggs. Then add in 35g each of the cheeses, the bacon and leeks. Stir together with a wooden spoon.

8. Carefully pour the custard into the tart cases, sprinkle with the remaining cheese and place back in the oven for 15-20 minutes, until the tops are browned and the custard is well set. If the pastry starts to darken, cover with foil.

9. Spoiler alert: These will go down well at a party at home I can guarantee.

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