Mini Quiche Lorraines
Mini Quiche Lorraines is an moderately easy dinner. Made with 8 oz. pastry dough, 7 oz. bacon, cut into small pieces and fried, 3 eggs, 4 pinches nutmeg and salt and pepper, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
Preheat oven to 425Β°.
Cut pastry dough with fluted cutter about 1 1/4-inches in diameter, cut out 18 rounds.
Line 18 tartlet or mini muffin pans with dough rounds.
Break eggs into bowl, add nutmeg, salt and pepper and beat with fork until blended well. Continue to beat and add cream in a thin steady stream. Distribute bacon evenly among pastry lined pans, then pour in cream mix.
Bake until filling sets and crusts are golden, about 15 minutes.
Serve hot or warm.
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