Mini Quiches Lorraine


Ten days to Christmas Eve!  Probably, there will be many chances for get-togethers with family and friends.  You will find this bite-size version of the traditional Quiche Lorraine a delicious, savory treat for the end-of-year gatherings.

1 ready-made rolled tart/pie/pizza dough or puff pastry, e.g. 10-inch (25-cm) round
1 cup bacon, chopped
1 cup leek, halved and thinly sliced
3 eggs
1 cup (2 dl) sour cream (crème fraiche)
2 cups grated Parmesan or Gruyère cheese … or 1 cup each
black pepper
cayenne pepper or nutmeg
2  12-hole muffin trays

Preheat oven:  190°C or 375°F (convection)

Line the baking trays with muffin paper.  You can also make your own muffin liners.

Roll out crust.  Using a pastry cutter or a small glass, cut 24 circles out of pastry and place into the lined muffin trays.  The circles should only cover the bottom.  Prick bases with a fork.


Use a small pan to cook bacon until it gets crispy.  Remove and reserve on paper towel–lined plate.


Cook leeks in the same pan, stirring, until they soften a bit and are slightly translucent, approx. 5 minutes.

Mix bacon with leeks.


Divide bacon and leeks evenly among muffin cups.


Beat together the eggs, sour cream and cheese.  Season with freshly ground black pepper and cayenne pepper or nutmeg.

Pour the mixture evenly into the pastry cases.


Bake in the preheated oven for 25-30 min until set and golden.

Remove the muffin paper before serving warm or at room temperature.

Tasty finger food to kick start the next party.  Pairs perfectly with something bubbly …


*** Optional: You can use the same recipe to prepare a regular size quiche.  Use a round 10-inch (25-cm) pie dish and consider adding a few minutes to the baking time.

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