Mini Quiche Lorraine Recipe Puff Pastry

Prepare a 9 inch deep dish pie plate.

Mini quiche lorraine recipe puff pastry. In a medium bowl whisk all ingredients together up until puff pastry. In a small bowl whisk 3 eggs 1 cup cream thyme and seasonings. On a lightly floured surface unfold pastry sheet and roll into a 12 inch square.

In a frying pan cook the bacon drain on kitchen paper and set aside. In a frypan melt butter and saute onion and garlic if using until soft. In a bowl mix the eggs bacon onion cheese salt pepper cream and parsley optional with a fork until mixed together well.

Scatter cheese evenly across top. Beat until very well combined. Place in ungreased muffin cups pressing gently onto bottoms and up sides allowing corners to point up.

Line a pie tin with puff pastry. Using a cookie cutter or glass cut 12 circles from each pastry sheet. In a bowl mix together the eggs milk and cream then add cooked bacon.

Cut into about 20 2 inch squares and press each square into a mini muffin pan cup. Bake in a moderate oven for about 12 minutes per tray or until puffed golden and set. Lightly coat cups of a mini muffin pan with cooking spray.

Place quiche tin with cooked quiche crust on tray. Using an egg ring glass or pastry cutter cut circles out of the defrosted puff pastry and place into the greased patty cake trays you can use muffin trays but the patty cake ones fit better. Bake for just 18 to 20 minutes until the tops are light golden the inside is set and cheesy overcooked quiche filling is like overcooked scrambled eggs.