Mini quiche Lorraine

Step 1/7

• 50 g flour
• 31¼ g butter (cold)
• 12½ ml water
• ¼ tsp sugar
• salt

• oven
• stand mixer with dough hook

Preheat oven to 180°C/355°F. Combine flour, cubed butter, water, sugar, and salt in either a standing mixer or by hand, until a dough forms.

Step 2/7

• rolling pin
• 8 tart pans (6 in.)
• pie weights
• parchment paper

Thinly roll out dough on a lightly floured work surface. Press dough into the bottom and up the sides of mini tart tins, buttered if necessary. Trim off edges. Line with baking paper and weigh down with pie weights.

Step 3/7

Blind bake the pastry crusts in a preheated oven at 180°C/355°F for approx. 15 min. Set aside and let cool completely.

Step 4/7

• 20 g leeks
• ¾ strips smoked bacon

• knife
• cutting board

Meanwhile, slice leek and bacon into fine strips.

Step 5/7

• vegetable oil (for frying)
• salt
• pepper

• frying pan
• cooking spoon

Sauté leek and bacon in some vegetable oil. Lightly season with salt and pepper and then distribute among the cooled crusts.

Step 6/7

• 25 ml heavy cream
• ½ eggs
• salt

• whisk
• liquid measuring cup

Whisk heavy cream and eggs with a pinch of salt and evenly pour the mixture into crusts. Use a container with a spout for easy filling.

Step 7/7

Bake again in a preheated oven at 200°C /390°F for approx. 20 min. until golden. Allow to cool for 5 – 10 min. before serving.

Enjoy your meal!