Quiche Lorraine
Serves: 4
Marley Adams
1 January 1970
Based on User reviews:
48
Spice
47
Sweetness
54
Sourness
41
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 cup
Onion (finely chopped)1.5 cups
Whipping CreamDirections:
1
Special equipment: Round cutter Mini muffin pans Preheat oven to 400 degrees F
2
Lay the pastry out on a work surface and using a round cutter, make pastry rounds about 1/2-inch larger than the mini muffin pan holes
3
Lightly spray the muffin pans and put a pastry round into each hole, pressing down to form a shell
4
Bake for 12 minutes, then let cool
5
Cook the bacon in a large, preheated skillet over medium heat until crispy
6
Transfer to a paper towel lined plate, and allow to drain
7
Roughly chop the bacon, then set aside and let cool
8
In a large bowl, mix the bacon, cheese, eggs, onions and cream
9
Season with salt and pepper, to taste
10
Pour the mixture evenly into the pastry shells
11
Reduce the oven temperature to 325 degrees F and bake for 15 minutes
12
Using a small knife, lift the pastries out of the muffin tins to a serving platter
13
Garnish each quiche with a light sprinkle of cayenne pepper and serve