Mini Quiche Lorraine

Prepared the evening before, these mini quiches are perfect for lunch the following day.


Difficulty: Hard

Time: 45 min. preparation time, 35 min. baking time

Nutrition: Calories ca 556 / Protein 14g / Carbohydr. 39g / Fat 40g

Ingredients (4 servings)

200 gall-purpose flour
125 gbutter (cold, diced)
50 mlwater
100 mlheavy cream
80 gleek
80 gbacon
1 tspsugar
vegetable oil for frying


small tart tins, oven, container with spout (optional), baking paper, pie weights or dried beans, whisk, small frying pan, cooking spoon, cutting board, knife, standing mixer (optional), rolling pin

Wine Tip

Pinot Blanc, dry, 2012
This wine is deeply mineral in nature and lures with its aromatic fruit nuances. The subtle creaminess makes the Pinot Blanc the perfect companion for this dish.

Step 1

Mini Quiche Lorraine

Preheat oven to 180°C/355°F. Combine flour, butter, water, sugar, and salt in either a standing mixer or by hand, until a dough forms.

oven, standing mixer

200 g all-purpose flour / 125 g butter / 50 ml water / 1 tsp sugar / salt

Step 2

Mini Quiche Lorraine

Thinly roll out dough on a lightly floured work surface. Press dough into the bottom and up the sides of mini tart tins, buttered if necessary. Trim off edges. Line with baking paper and weigh down with pie weights.

small tart tins, baking paper, pie weights or dried beans, rolling pin

Step 3

Mini Quiche Lorraine

Blind bake the pastry crusts in a preheated oven at 180°C/355°F for approx. 15 min. Set aside and let cool completely.


Step 4

Mini Quiche Lorraine

Meanwhile, slice leek and bacon into fine strips.

cutting board, knife

80 g leek / 80 g bacon

Step 5

Mini Quiche Lorraine

Sauté leek and bacon in some vegetable oil. Lightly season with salt and pepper and then distribute among the cooled crusts.

small frying pan, cooking spoon

vegetable oil for frying / salt / pepper

Step 6

Mini Quiche Lorraine

Whisk heavy cream and eggs with a pinch of salt and evenly pour the mixture into crusts. Use a container with a spout for easy filling.

container with spout, whisk

100 ml heavy cream / 2 eggs / salt

Step 7

Mini Quiche Lorraine

Bake again in a preheated oven at 200°C /390°F for approx. 20 min. until golden. Allow to cool for 5 – 10 min. before serving.