Mini-quiches lorraines

Name: Mini-quiches lorraines
Total time: 35 min
Yield: Serves 12
Cuisine: Lorraine
Ingredients: 500 g (1 lb 2 oz) all-butter shortcrust pastry; 300 g (10½ oz) smoked bacon lardons; 4 whole eggs; 300 ml (1¼ cups) thick crème fraîche; 200 ml (¾ cup) whole milk; 200 g (2 cups) grated Gruyère; 60 g (2 oz) unsalted butter; 1 pinch of nutmeg; 1 tsp fleur de sel; 1 tsp freshly ground pepper

Mini quiches Lorraine

⏱ 35 minServes 12Easy285 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients12 servings

500 g (18 oz)all-butter shortcrust pastry
300 g (11 oz)smoked lardons
4whole eggs
300 ml (1¼ cups)thick crème fraîche
200 ml (¾ cup)whole milk
200 g (7 oz)grated Gruyère
60 g (2 oz)unsalted butter
1 pinchnutmeg
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper

500 g (18 oz) all-butter shortcrust pastry
300 g (11 oz) smoked lardons
4 whole eggs
300 ml (1¼ cups) thick crème fraîche
200 ml (¾ cup) whole milk
200 g (7 oz) grated Gruyère
60 g (2 oz) unsalted butter
1 pinch nutmeg
1 tsp fleur de sel (flaky sea salt)
1 tsp freshly ground pepper

Serves 12. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

12 individual tartlet pans (8 cm / 3 in)

1 round cutter (10 cm / 4 in)

1 oven

Chef’s knife

Black peppercorns

03 — Method

Quiche Lorraine is a classic from LORRAINE in eastern France, famous the world over.Making it from scratch? See the shortcrust pastry — ≈ 15 min
NOTE: REAL quiche Lorraine has NO cheese. Modern recipes often add some, and this version keeps the Gruyère for extra richness.
Preheat the oven to 200°C (400°F) convection. Generously butter the 12 tartlet pans (8 cm / 3 in) so the quiches unmold easily.
Roll the pastry 3 mm (⅛ in) thick. Cut 12 rounds with a 10 cm (4 in) cutter. Line each tartlet pan, pressing the pastry well up the sides.
Prick the bases with a fork so they don't puff up. Chill the tartlet shells 10 minutes while you make the filling.
Heat the large skillet over medium heat and brown the 300 g (10½ oz) smoked lardons for 5 minutes, stirring often, until crisp. Drain on paper towels.
Make the custard in the large bowl: whisk the 4 eggs hard with the crème fraîche, whole milk, salt, pepper and a pinch of grated nutmeg.
Divide the crisp lardons among the 12 shells. Sprinkle generously with grated Gruyère. Pour in the custard until 3/4 full. Bake 25 minutes at 200°C (400°F) until golden and puffed.