Quiche Lorraine (Mini-Size)

Ingredients

• 200g All-purpose flour (Type 405)
• 100g Cold butter (cubed)
• 1/2 TL Salt
• 50ml Ice-cold water
• 150g Smoked bacon (lardons)
• 1 Small onion (finely diced)
• 3 Eggs (medium)
• 200ml Heavy cream (30% fat)
• 100ml Milk
• 100g Grated Gruyère or Emmental cheese
• 1 Prise Pinch of nutmeg (grated)
• Salz und Pfeffer Salt and freshly ground black pepper

Instructions

1. For the shortcrust pastry: Rub flour, cold butter, and salt in a bowl until a crumbly mixture forms. Gradually add ice-cold water and knead into a smooth dough. Wrap in plastic wrap and chill for 30 minutes.
2. Preheat oven to 180°C (350°F) conventional heat. Grease a mini muffin or tartlet pan.
3. On a lightly floured surface, roll out the dough thinly and cut out circles to fit the molds. Press the dough circles into the molds and prick the bottoms several times with a fork.
4. Fry the bacon lardons in a pan until crispy. Add the diced onion and sauté until soft. Drain excess fat.
5. For the filling: Whisk together eggs, cream, milk, grated cheese, nutmeg, salt, and pepper in a bowl.
6. Distribute the fried bacon and onion mixture evenly among the pastry shells.
7. Pour the egg and cream mixture over the bacon and onion mixture until the molds are almost full.
8. Bake in the preheated oven for 25-30 minutes, until the mini quiches are golden brown and set.
9. Remove the mini quiches from the oven, let rest briefly in the molds, then carefully remove and serve warm.

Nutrition