Quiche Lorraine Recipe Individual

Bake in the preheated oven until egg is set in the middle of each tart and shells are browned 25 to 30 minutes.

Quiche lorraine recipe individual. Line 12 shallow patty pans or mini muffin tins with the pastry. Bake for 25 30 minutes until golden and just set. Roll out dough on lightly floured work surface to a 14 inch round.

Using a knife stir in enough cold water to bind the dough together. Bring the pastry together with your hands and chill for at least half an hour. Place the onion in the pan and cook over a medium heat for 8 minutes or until golden.

Fry the bacon pieces until crisp and sprinkle over them over the top. Cut the pastry into 12 circles with an 8 cm cutter. Top each tart with the remaining 1 4 cup swiss cheese.

Sprinkle the cheese into the pastry base and add the sliced tomatoes if you are using them. Whisk eggs milk mustard salt and black pepper together in a bowl. Just pulse the flour and butter and water together in a food processor until a ball forms or big clumps.

Preheat the oven to 200 c. Flour a worktop surface and roll out the pastry to a thin layer. To make the pastry put the flour and salt into a large bowl and add the butter.

Using the pallet knife or a shape cutter cut out reasonable sized circles to fit the moulds and place into the moulds and up the sides. Fast and fancy a quiche was featured in nearly every issue of southern living in the seventies but none was more popular than quiche lorraine. Using parchment paper or.