mini quiche lorrain

Mini Quiche Lorraine

chef hat
Moderate
tray
6 Servings
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40 minutes bake time

Try these Mini Quiche Lorraine for an easy picnic snack. Discover more pastry ideas at Jus-Rol, from puff pastry to filo and shortcrust.

Ingredients

  • Small check mark in a circle icon 1 x 500g block of Jus Rol shortcrust pastry
  • Small check mark in a circle icon Plain flour to dust
  • Small check mark in a circle icon ½ tbsp olive oil
  • Small check mark in a circle icon 4 spring onions, finely chopped
  • Small check mark in a circle icon 4 sprigs of Thyme, leaves picked
  • Small check mark in a circle icon 3 medium free range eggs
  • Small check mark in a circle icon 100g thick sliced ham, finely chopped
  • Small check mark in a circle icon 80ml creme fraiche
  • Small check mark in a circle icon 60ml double cream
  • Small check mark in a circle icon 20g mature cheddar cheese
  • Small check mark in a circle icon Salt and freshly ground black pepper
Equipment required
  • 6 x 10cm fluted tart tins
Techniques Used

Method

  1. Preheat the oven to 200C (180ºC fan assisted oven)/400ºF/Gas Mark 6).
  2. Lightly dust the surface and roll the pastry out to 1/2cm thick.. Cut into 6 approx 15x 15cm squares (big enough to cover the tart tins).
  3. Lift it over the tart cases. Press the pastry into the edges of the tart tins, leaving a little overhang on the rim.
  4. Place in the fridge to firm up for around 10-15minutes.
  5. Remove the cases from the fridge then prick them on the base with a fork, line the case with a layer of baking paper & then some baking beans (or uncooked lentils).
  6. Bake for 15 minutes until starting to get golden.
  7. Meanwhile, pop a small frying pan on a medium heat, add ½ a tbsp of oil , then the spring onions and thyme, cook for 1-2 minutes until softened and smelling delicious. Leave to one side for later.
  8. Once then remove the paper and brush the case with some beaten egg, return the case to the oven for another 10 minutes until the pastry is light golden.
  9. Leave to cool completely- once fully cold, trim the overhanging pastry with a knife or peeler!
  10. Put the eggs, creme fraiche, cream, half the ham and all the cheese into a bowl and whisk to combine. Season with salt and pepper and mix to pour in the cooked spring onions/thyme.
  11. Carefully spoon the mixture into the cases and sprinkle with a little reserved ham.
  12. Bake for 15-20 minutes (or until golden, puffed up and just set).
  13. Enjoy warm or cold on your picnic with friends or family.

Made With

Chilled Shortcrust Pastry Block