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Christmas Hors d’oeuvre Idea ~ Mini Quiche Lorraine~

December 17, 2011

Mini Quiche

Mini Quiche

I remember the first time I had mini quiche.  It was at Christmas time and my mom was making them for our Christmas Eve family feast of hors d’oeuvres.  My mom is notorious for doing her baking well in advance and freezing it for future use.  She likes to be prepared.  Before she was able to get the mini quiche to the freezer I ate about half a dozen.  You see the great thing about these mini quiche is that they are so easy to pop in your mouth!  They are a little addicting, no joke.

This is a very basic quiche recipe.  Quiche Lorraine has always been my favorite quiche recipe.  You can adapt this and add any ingredients that you like it doesn’t have to be the same, you know.  I like adding green onions, ham and cheese or broccoli, red pepper, walnuts and cheese is another really tasty one.  What ever you choose to add will be thoroughly enjoyed by your friends and family, guaranteed!

Mini Quiche Lorraine


1 recipe Short Crust Pastry

3 large eggs

¾ cup heavy cream

¾ cup milk

1 teaspoon Dijon mustard

1/4 teaspoon salt

1/4 teaspoon pepper

8 slices bacon, cooked and crumbled

green onions, sliced

1 cup shredded Swiss cheese

To Prepare

While the pastry is chilling prepare the mini muffin tins by spraying lightly with non-stick cooking spray to prevent sticking.  Once the pastry dough is chilled, Roll the pasty out and using a 2 inch round cookie cutter cut out 24 circles.  Place the circles into the prepared mini muffin tin and press into place using your thumb and index finger.  Place in the freezer until the filling is prepared.

When the filling is prepared; divide bacon, green onions and cheese among shells.

In a glass measuring cup, whisk together eggs, milk, mustard, salt and pepper; pour into tart shells. Bake in bottom third of 375°F oven until pastry is golden and filling is just set, 25 to 30 minutes. Serve warm.

(Make-ahead: Let cool. Refrigerate in airtight container for up to 3 days or freeze for up to one month; reheat in 400°F oven for about 4 minutes.  Allow to thaw completely before reheating from frozen.)

Additional information ~ Variations

Mini Mushroom and Ham Quiches: Omit Filling. Divide 4 mushrooms, finely diced; 2 oz (60 g) ham, cubed; and 2/3 cup shredded Cheddar cheese among tart shells.

Mini Double-Cheese and Spinach Quiches: Omit Filling. Divide half pkg (300 g pkg) frozen spinach, thawed, drained, squeezed dry and chopped; 1/2 cup diced rindless Brie cheese; 1/2 cup shredded Gruyère cheese; and pinch nutmeg among tart shells. .

Mini Shrimp and Smoked Paprika Quiches: Divide 1 cup small cooked shrimp, chopped, and 1/2 tsp (2 mL) smoked paprika among tart shells.

 Makes 24 Mini Quiche

Mini Quiche

Mini Quiche Lorraine

If you are having guest this Christmas Season you really should prepare these for your friends and family, they will gobble them up faster than you blink!

From our kitchen to yours,
Sydney Jones

2 Comments leave one →
  1. December 17, 2011 3:10 pm

    I’m going to a dinner party tonight and am absolutely starving – can’t wait – this just made the hunger ten times worse! They look delicious…

    • December 18, 2011 6:06 am

      I hope they had lots of delicious food for you at your dinner party. I apologize for making your tummy grumble. I do hope you try these 🙂

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