Quiches go down well at any party! Throw 6 ingredients together for the easiest, tastiest and best looking mini quiche lorraine you’ll ever make. No pre baking of the crust necessary!
After my son’s first birthday celebration a few weeks ago there was hummus and raw vegetables left over (OK, so this combo can be on the boring side) and a few other bits and bobs.
But there wasn’t a single one of these mini quiche lorraine left.
They go down really well at any sort of celebration: birthday parties, baby showers, engagement parties, Super Bowl parties… you name it. But they are also very very easy to make.
And if you’d like to make them ahead of time, which I recommend for ease on the day, they’re perfect.
So you only need 6 ingredients plus a few grinds of pepper to make these mini quiche lorraine:
- ready-made shortcrust pastry sheets
- parmesan cheese (or any kind of tasty cheese really, but I like to use parmesan for maximum flavour)
- cream (well actually I prefer to use a mix of cream and milk to lighten the quiches a bit, but I’m sneakily still calling this one ingredient)
Pastry is something I avoid making as much as possible. It takes extra time and I don’t seem to be very good at it! I find buying ready-made works well most of the time, and it’s really cheap to buy a big package of it too, at least here in Australia.
Do you have to blind bake/pre-bake the pastry to make these mini quiche lorraine? I hate doing that!
Me too! It always puts me off if a recipe tells me to blind bake the pastry before adding the fillings. It feels like a hassle, the recipe invariably takes longer, and I often end up with overcooked pastry in the end (yeah, I’m not really the word’s greatest baker!).
One of the things I love about this easy mini quiche recipe is that you don’t have to pre bake the pastry. The pastry comes out just perfect after about 20 minutes of cooking time.
In fact the only thing I pre-cooked was the bacon – for 10 minutes. I used chives instead of onions for colour and flavour.
If you’re really short on time, you could even skip the bacon and use ready cooked ham instead. This would cut down the cooking time by another 10 minutes.
So how do you make these mini quiche lorraine?
It’s SO easy. There are just 4 simple steps:
- Cut out big circles of pastry and press into pie trays.
- Put teaspoonsful of cheese, bacon and chives in each pastry case.
- Pour milk/cream and egg mixture on top.
- Bake for around 20 minutes!
It’s really as simple as that.
So can I freeze these mini quiches and reheat them?
Yes, yes, yes. Absolutely! These mini quiche lorraine are perfect for making ahead, freezing, and reheating later. They taste just as good reheated.
Simply make as per the recipe instructions and let cool. Then either freeze in plastic containers in single layers with baking paper between the layers OR flash freeze on baking trays for about half an hour, and then store in ziplock bags.
When you’re ready to eat your easy mini quiche lorraine, just reheat on a baking tray at 355F/180C for about 10 minutes. They taste great either hot, cold, or at room temperature.
Can I put different fillings in these mini quiche lorraine?
Well yes, of course. They won’t be quiche lorraines then of course, but mini quiches are just as delicious made with different fillings.
Here are some ideas:
- leftover cooked roasted vegetables
- finely chopped, cooked mushrooms
- uncooked bits of chopped asparagus
- cooked meats
- almost any cheese you can think of
- fresh herbs
- tiny bits of sundried tomatoes or salad onions…
You’re only limited by your imagination!
See for yourself how easy these are to make:
Products I’d find useful for making this recipe (affiliate links):
This kind of shallow pie / muffin pan also works!
Freezer and storage bags like these for freezing your mini quiche lorraine in batches.
Looking for more quick and easy party food? These are two of my favourites:
Mini quiche lorraine
- 1 pound shortcrust pastry (weight is average - I used 3 sheets ready-made pastry)
- 0.75 cups parmesan cheese grated (or other tasty cheese)
- 9 ounces bacon chopped into small pieces (4 to 6 rashers)
- 0.5 ounces chives finely sliced
- 4 large eggs
- 1 cup heavy cream =double cream in the UK/Australia
- 0.5 cups milk
- black pepper a few good grinds
Pre-heat the oven to 355F / 180C.
Pan fry the bacon in a little oil for ten minutes or until starting to crisp.
Meanwhile, cut 24 circles out of the shortcrust pastry sheets using a large round cookie cutter or the rim of an upturned glass.
Lightly spray 2 round-bottomed pie trays with oil, then press the pastry circles into the holes.
Put a teaspoon of cheese into each hole, then top with a teaspoon each of cooked bacon and chives.
Whisk together the eggs, cream, milk and pepper and pour on top of the cheese/bacon/chives so that the pastry cases are filled almost to the top.
Bake for about 20 minutes or until the egg mixture is lightly set and the pastry and tops of the quiches are starting to brown lightly.
Feel free to use ready cooked ham instead of bacon to cut down on the cooking time.
The amount of shortcrust pastry stated in the recipe is average. I used 3 ready-made (frozen, but fresh is fine too of course) pastry sheets.
You can freeze these quiches after cooking. Simply freeze for about half an hour on baking trays and then transfer to ziplock freezer bags, OR place between sheets of baking paper in a plastic container. Reheat straight from frozen for 10 minutes at 355F/180C.
These mini quiches work really well with other fillings such as cooked roasted vegetables, finely chopped sundried tomatoes, cooked meats, different cheeses and finely chopped raw produce such as bell peppers, asparagus and scallions/spring onions.
If you don’t have round-bottomed pie trays, you can use mini muffin trays instead. Just as long as the holes are quite shallow, your quiches will still turn out fine.