Mini Quiche Lorraine
Time: 45 min. preparation time, 35 min. baking time
Nutrition: Calories ca 556 / Protein 14g / Carbohydr. 39g / Fat 40g
Ingredients (4 servings)
|200 g||all-purpose flour|
|125 g||butter (cold, diced)|
|100 ml||heavy cream|
|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
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.
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
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
Blind bake the pastry crusts in a preheated oven at 180°C/355°F for approx. 15 min. Set aside and let cool completely.
Meanwhile, slice leek and bacon into fine strips.
cutting board, knife
80 g leek / 80 g bacon
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
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
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.