Quiche is a strange food when you really think about it. After all, when else do you eat bacon, eggs and cheese together for anything but breakfast? That’s why this is in the breakfast recipes category: quiche lorraine is breakfast food even if I have to persuade every single one of you!
Aside from that, these mini quiches are super cute! One is a perfect portion for kids or a snack. Miniature quiches also make amazing party food they only need fingers to eat and are just about fancy enough for any situation. I chose to make 6 just because it’s a good number for a family picnic or kids’ lunchboxes.
While these can’t be made too far in advance (they are eggsentially eggs, after all), they can be frozen. This makes them amazing for when you have to feed a large group! You could even try putting a frozen mini quiche in a lunchbox and have it be defrosted by lunchtime instead of using an ice pack. If you do try this, please let me know how it went so that I can edit this post to let everybody else know!
If you do choose to make them in advance and would like to reheat them – please don’t use a microwave! The pastry will go very soggy and nobody wants that. It’s best to use the oven to reheat them gently. Of course, this applies to most pastry, but especially homemade pastry. Yes, you’re making the pastry for these quiche lorraines. It isn’t as hard as you might think though – plus it’s far healthier this way!
For the crusts
- 225 grams (1 1/3 cup) plain flour
- 55 grams (1/2 stick) butter
- 55 grams (2 oz) vegetable baking fat, shortening
- 5-6 tbsp water
For the filling:
- 2 medium eggs
- 2 rashers bacon, finely diced
- 55 grams (1/2 cup) cheddar cheese, grated
- 65 ml (1/4 cup) evaporated milk
- salt and pepper, to season
For the crust
- Preheat oven to 180°C (350°F) and grease 6x 9 1/2cm fluted flan tins generously.
- Rub together the flour, butter and baking fat with your fingers to form a breadcrumb-type texture. Add water 1 tbsp at a time and mix then knead together to form a ball of dough. If it will not come together, add a little more water (usually 5-6 tbsp total water).
- Roll out the pastry thinly on a floured work surface and line the tins, gently pressing pastry in to the corners. Trim the excess. There may be a little bit of leftover pastry, but there should not be too much.
- Place a small square of parchment paper inside each pastry case and fill with a shallow layer of baking beans/uncooked pasta or rice.
- Place the flan cases on a baking tray and bake for 15 minutes, turning approximately half-way through. Remove from the oven and take out the paper containing the weights. Lower the oven temperature to 170°C (340°F).
For the filling
- In a small-medium bowl, whisk together the eggs with a fork until combined. Add the diced bacon and cheese, and whisk it in.
- Add the evaporated milk and season generously.
- Once the pastry cases are out of the oven, they can be filled immediately without leaving them to cool. Fill each one to the top and bake at 170°C for 30 minutes, turning every 5 minutes.
- As soon as they are out the oven, place the hot tins on a damp cloth and ease the pastry away from the edges with a palette knife.
- Remove the bases from the tins with the quiches on top, then use a palette knife to gently slide them off the tin bases. Serve immediately or leave to cool.
Leftover quiches can be stored in the fridge in an airtight container and reheated in the oven or eaten cold up to 3 days later.
Both mature and mild cheddar work well in the quiche filling, so choose depending on your preference or use a mix.
Nutrition InformationYield 6 Serving Size 1 grams
Amount Per Serving Calories 343Total Fat 19gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 8gCholesterol 97mgSodium 369mgCarbohydrates 31gFiber 1gSugar 2gProtein 12g
All nutrition information is an estimate and may vary.
If you’re looking for more kids’ lunchbox ideas, try these pizza pinwheels. Or, if you need more adults’ lunch ideas, try this mozzarella, sundried tomato & herb orzo pasta salad. They’re both delicious and can absolutely be made in advance!