Mini Quiche Lorraine Recipe - Living Sweet Moments (2025)

FAQs

What's the difference between quiche and quiche lorraine? ›

Quiche (/ˈkiːʃ/ KEESH) is a French tart consisting of a pastry crust filled with savoury custard and pieces of cheese, meat, seafood or vegetables. A well-known variant is quiche lorraine, which includes lardons or bacon.

Adjust heating time as needed. Preheat oven to 400°F (200°C). Place pieces, 1 inch apart, on a baking tray. Heat on middle oven rack for 12 to 14 minutes.

Figuring out your proportions couldn't be simpler – for each egg you use, you need half a cup of milk. Too little dairy, and your quiche will be dry instead of creamy. Too much, and it won't set properly.

The answer is, yes you can, which is a relief. You do need some fat in there to help it set, but you can get that from the cheese. Using just milk and eggs as the basis for the filling works perfectly well and I figure you are more likely to have these ingredients in, which is way more helpful.

Blind Bake the Crust

This prevents it from getting soggy. Davila suggests blind baking your crust at 350 F for seven minutes, in addition to the overall baking time. Use professional pie weights to avoid bubbles in your crust, but any variety of raw dried beans poured into the crust would also work.

Using too many eggs in the custard results in a quiche that rubbery and too firm when baked, while not using enough will prevent the custard from setting. Follow This Tip: Remember this ratio: 1 large egg to 1/2 cup of dairy.

The eggs need to be diluted with milk or cream, but if you use too much dairy, there will not be enough proteins from the eggs to set the quiche. The right ratio of milk to eggs allows the protein in the eggs to coagulate and set up a firm structure for the quiche.

Give yourself a smart head start

Blind-bake your base before adding a filling to help to firm the base and avoid liquid being absorbed into it. Prick the base with a fork to help steam escape, cover with foil or parchment, and weigh it down with ceramic baking beans, uncooked rice or white sugar.

Silicone trays work well and make it easy to clean. If you use a non-silicone muffin tray, brush lightly with oil to stop the pastry from sticking, or line each hole with baking paper squares.

Great hot or cold, these mini quiche lorraine are easy to make and perfect for school lunchboxes.

Why is my frozen quiche watery? ›

Ingredients that don't do well in a frozen quiche are low-fat or skim milk, and soft vegetables like asparagus, zucchini and tomato, which can make the quiche soggy.

Pan: Quiche is baked in pie dish or tart pan, while a frittata is cooked in a skillet. Texture: Frittatas have a firm exterior and a tender-fluffy interior, while quiche have a rich, custardy interior and a buttery, flaky crust. Timing: Quiche is more labor-intensive, particularly if you're making homemade crust.

Quiche will have a texture similar to scrambled egg if it is baked at too high of a temperature or too little fat is incorporated into the custard. Follow your recipe closely and be sure to bake your quiche at a lower temperature for the correct amount of time, using the prescribed amount of cream and whole milk.

Carefully pour the mixture into the pie crust. Bake for 35-40 minutes or until the custard turns a golden brown. To check doneness, insert a knife into the centre of the quiche. If it comes out clean it's done!

A frittata, sometimes called a crustless quiche, has no crust, and you can bake it directly in a pan or skillet.

Classic Quiche Lorraine Ingredients

Bacon is the most traditional choice for the meat in a quiche Lorraine, but ham is just ever so slightly less classic and is every bit as yummy.

Frittatas are Italian in origin and can be described as a cross between an omelet and a crustless quiche. Frittatas take less time to make than quiche or strata. The dish is traditionally made by beating eggs with dairy—often heavy cream or half and half—together with ingredients like vegetables, meats and cheeses.

Well, "Quiche" comes from the German word "kuchen" meaning cake, while "Lorraine" pays homage to the region where it so called all began. But don't let the name fool you; this dish is anything but ordinary. Let's not forget the pièce de résistance—the crust.