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French Quiche Lorraine Mini Tarts
Bite-sized quiches with bacon, leek and cheese — perfect for parties, picnics or brunch.
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30 minPrep🔥
25 minCook🍽️
12Serves📊
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Ingredients
- 1 sheet ready-rolled shortcrust pastry
- 100g bacon lardons
- 1 leek, finely sliced
- 3 eggs
- 200ml cream
- 50g grated Gruyère
- Salt, pepper, nutmeg
Instructions
- Cut the pastry into rounds and press into a mini muffin tin.
- Fry the bacon and leek until soft and golden; cool.
- Whisk the eggs, cream, salt, pepper and nutmeg.
- Divide bacon mix between the cases, sprinkle cheese, and pour over the egg mix.
- Bake at 190C for 20-25 minutes until just set.
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Tara’s tips
- Pre-baking the pastry briefly stops a soggy bottom.
- Don't overfill the cases.
Serving suggestions
- Lovely warm or cold.
Storage & reheating
Keeps 3 days; freezes well.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Make ahead?
Yes — bake and reheat or serve at room temperature.
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