Quiche Lorraine Tartlets
January 26, 2010 | Print | E-mail | Filed under eggs, tart
Almost a month ago now, I had some friends over for an afternoon of baking, movie watching, and chatting. We decided that we would make brunch together and then bake some bread. I really wanted to make quiche, but I didn’t want to make my mom’s quiche recipe since it makes two 9″ quiches, and I think that even one would have been too much for the three of us. So, I decided to change things up a bit. I had received some tartlet pans for my birthday, so I created a new recipe for six tiny quiches – this time with crust, since I’ve always made them crustless – and wow, does the crust make a difference! The next weekend I made them for my hubby, who has always avoided quiche, and even he liked them! This made me very happy, since quiche is probably my favorite thing to have for brunch. If you know anyone who doesn’t like quiche, try this recipe on them – perhaps you’ll convert them, too!
For the pastry:
- 1 tsp dried basil
- 1/2 tsp salt
- 1 cup all-purpose flour
- 1 stick butter
- 4 Tbsp ice water
For the filling:
- 6 slices bacon
- 3 eggs
- 1 and 1/2 cups whipping cream
- 1/2 cup mozzarella cheese
- Pinch of pepper
Preheat the oven to 375 degrees. Cook the bacon in a skillet just the way you like it – I like mine nice and crispy.
To make the pastry, whisk together the flour, salt, and basil in a medium bowl. Cut the butter into pieces, and using a pastry blender, mix the butter into the flour mixture until crumbly. Add in the water, 1 tablespoon at a time, until the dough comes together. Roll out the dough on a well-floured surface and cut into pieces big enough for each tartlet pan; it doesn’t have to be perfect.
Press the dough into the tartlet pans, and then set the tartlet pans on a baking sheet. Bake the pastry shells by themselves for about 5 minutes.
In the meantime, beat the eggs, cream, and seasonings in a mixing bowl until blended. Stir in the mozzarella cheese and bacon.
Pour the mixture into the hot pastry shells.
Bake about 20 minutes or until the quiches have puffed and browned.
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January 26th, 2010 at 10:38 am
Your tarts are lovely. Great for any time of the day really.
January 26th, 2010 at 10:41 am
Oh, YUM! I love the idea of putting the basil in the pastry.
January 26th, 2010 at 10:47 am
You had me at bacon…
January 26th, 2010 at 10:48 am
I love quiche even though I made maybe just 2 in my life. They are so beautiful in tartlets
January 26th, 2010 at 1:27 pm
Love the addition of basil in the crust! They do look perfect for brunch!
January 26th, 2010 at 2:29 pm
These look so yummmm! I could probably eat 4 of these
January 26th, 2010 at 4:57 pm
So cute! I love the minis, great way to serve them.
January 26th, 2010 at 5:52 pm
Oooh…looks delicious. I love to eat quiche but have never made it myself. Look quite easy to make. I have to give it a go. Thanks for sharing.
January 26th, 2010 at 5:56 pm
How cute! That was pretty smart of you. It’s such a bummer to have to make something so big that you know people won’t finish. Good move!
January 26th, 2010 at 10:23 pm
Great minds think alike! Seeing your tartlets is making me want to go dive into another scone. I should restrain myself though, it’s too late
January 27th, 2010 at 3:45 am
So cute and yummy looking too! I love making mini anything..of course eating mini is great too!
January 27th, 2010 at 3:06 pm
Oh, I love quiche! Your quiche Lorraine looks fab!
January 27th, 2010 at 3:49 pm
That looks delish! I love quiche with crust! Will you ever go back?
January 27th, 2010 at 4:39 pm
Looks great! I love the idea of putting basil right into the crust. I haven’t made quiche in a long time, but I want to now!
January 28th, 2010 at 1:40 pm
Quiche is my favorite of the many brunch eats. And yes – a crust makes a huge difference. It’s my favorite part.
January 28th, 2010 at 3:04 pm
Love the little tartlets… They would be perfect for any brunch entertaining! I will keep this recipe in mind the next time I am hosting!
January 30th, 2010 at 11:05 am
they look delicious
January 17th, 2011 at 8:23 pm
These look fabulous!
I love the idea of using tart pans for them.
I recently made this (http://wp.me/puWta-aH) and did a batch of them in muffin tins for a Football Brunch and they were definitely a hit.
Great blog!