Mini Quiche Lorraine
A delightful miniature version of the French Classic dish: Quiche Lorraine!
- 2 store bought shortcrust pastry packages
- 200 ml heavy cream
- 5 eggs
- 150 grams cheese shredded or cubed
- 150 grams ham cubbed
- pinch salt
- mini pie baking tins
Preheat oven to 180 degrees Celcius.
Crack the eggs open and mix them with a whisk or fork.
Add heavy cream and pinch of salt and stir until all the ingredients are well blended.
Incorporate the cheese and ham.
Unroll the shortcrust pastry and using the tins, cut it into smaller circles.
Grease the tins with butter or cooking spray.
Lay the cut pastry circles on top of the tins and press down until they're completely covering the tins.
Assembly and Baking
Spoon the filling into the crust, being careful to leave room on top for growth (only fill the tins 2/3 of the way).
Bake in preheated oven for 15/20 minutes, or until the tops are golden and the crust is fully cooked.