What sets Quiche Lorraine apart from many of the other Quiche dishes is that it does not contain cheese.

The basic Quiche Lorraine Recipe is as follows:

• 1 Tablespoon Butter
  7 Ounces Lean Bacon, diced
  3 Eggs
  1 1/2 cup Heavy Cream, Half and Half or Creme Fraiche
  Freshly grated Nutmeg to taste

If not using premade tartlet shells make and chill Plain Pate Brisse Dough. Brush a tart pan with melted butter and line it with the pastry dough. Chill until firm, roughly 30 minutes.

Preheat oven to 425 degrees Farenheit.

Line the Tartlet shell with Aluminum Foil and fill with dry beans or rice.

Bake until edges are slightly browned and firm, about 15 minutes.

Remove the Aluminum Foil and beans, and drop the oven temperature to 375 degrees Farenheit and continue cooking for 5 to 10 minutes longer, until the pastry is no longer damp.

Remove and allow to cool.

Melt the Butter and sautee the diced Bacon in it until brown and crisp.

Drain and sprinkle the Bacon over the base of the Tartlet Shell.

Whisk Eggs and Cream together in a bowl and season with Salt, Pepper and Nutmeg to taste.

Put the Tartlet Shells in the oven and pour the custard mix over the Bacon. Bake until filling is set and lightly browned, roughly 30 to 35 minutes.

Serve warm or at room temprature.

See also  the Pancetta and Fennel Tart Recipe which is similar to Quiche Lorraine.

Mini Quiche Lorraine can be kept in the refrigerator for up to 12 hours. Warm in a low oven just before serving.

Mini Quiche Recipe Secret Tip: When not using pre made tartlet shells it is important to pre chill the dough after lining the pan. This will help prevent the dough from shrinking and collapsing when it goes into the oven. Using Aluminum Foil or Parchment Paper helps keep the shape and prevent air pockets from forming.

FLEXIPAN for MINI QUICHE TARTLETS

Mini Quiche Recipe Secret Tip #2: Empty Pastry Shells are baked at a higher temprature than the Mini Quiches we will be making. This helps set the doughs shape before it can melt or collapse. When the edges of the dough are lightly browned, 15 minutes or so, it is safe to remove the foil and beans if you are using this procedure and not the extra tartlet shell pan idea from the Tartlet Shells Page. Continue to cook the shell for a few minutes longer as the pastry shell will still be slightly damp at the bottom. Be sure not to over cook the shell as it will still have to go through another cooking phase when the filling is added.

Mini Quiche Recipe Secret Tip #3: Rotate the Pastry pan with Quiche filling in the oven halfway through to brown all Mini Quiches evenly.

Mini Quiche Recipe Secret Tip #4: For a Lighter Tartlet crust use half cream and half milk instead of heavy cream.