Bite Size Quiche Lorraine © Canstock photos / MSPhotographics
We’ve shrunk the classic quiche Lorraine into bite size quiche Lorraine and transformed a traditional entrée into finger food!
Quiche Lorraine is a savory pie baked in a flaky pie shell and filled with meats and cheeses covered in a simple egg custard enriched with heavy cream.
As a rule, an authentic recipe does not include cheese or onions…of any kind and the liquid ingredient is limited to cream not milk.
The original quiche ingredients are heavily influenced by the gastronomy of the Lorraine region of France. Needless to say, the influence of German cuisine is just as important in this corner of the country.
While the full sized quiche makes a hearty meal, the mini version makes perfect finger food. This typically French savory pie is perfect for appetizers and welcomed at every family gathering.
It is also ideal for a community banquet where muffin sized quiche results in a perfect portion.
Bite Size Quiche Lorraine Fillings
Can you imagine a better way to stretch a pound of crabmeat or smoked salmon for the holidays?
A seafood quiche with a combination of lobster, shrimp, and crabmeat would be the hit of the party.
The best part is that these savory morsels lend themselves to a variety of fillings making it super easy to create a huge selection of bite size morsels.
Entertaining large groups was a weekly routine in our family – cocktails, receptions, dinners for 10 or more. As a result, we have an extensive collection of finger foods, appetizers and snacks, some of which are still favorites at family gatherings.
This simple recipe remains a standard and is extremely versatile. You can prepare most of it ahead of time, and proceed with final preparation just before your guests arrive.
Serve piping hot.
Make a few minor changes in the ingredients and you have a completely new hors d’oeuvre.
Shrink the classic quiche Lorraine into bite size quiche Lorraine and transform a traditional Entrée into finger food for your next holiday gathering. Serves 12.
- Piecrust mix for two [9-inch] pies
- One Tablespoon melted butter
- 1 [8 oz] package of sliced bacon, diced
- Three eggs
- 1 cup of Half-n half
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 1/4 lb aged Swiss cheese, shredded [to equal 1 cup]
- 1 3/4 inch muffin pans
- Prepare piecrust mix and roll out. Grease the muffin pans.
- Using a 3 inch fluted cookie cutter, cut the dough into 36 circles.
- Line pans with pastry; brush with melted butter, cover and refrigerate.
- Cook bacon until crisp. Wrap and refrigerate.
- About 35 minutes before serving, preheat oven to 400 degrees.
- Beat eggs, half-n half, salt, pepper until blended.
- Into each quiche “cup” sprinkle a few bits of bacon and some cheese. Top with about 1 tablespoon of egg mixture.
- Bake 20 to 25 minutes, depending on how hot you oven gets, or until golden brown.
Note: Replace the bacon in these bite sized quiche Lorraine with small pieces of your favorite seafood and the Swiss cheese with a Gruyere for little more “bite”.
Sauté 1/2 to 3/4 of a cup of green onions [green tops included] in a couple tablespoons of butter.
Cook until soft, and then add seafood. Season with Old Bay, to taste, instead of the salt and pepper. Allow mixture to cool.
Proceed as in the base recipe, with seafood as the bottom layer and Gruyere instead of the Swiss cheese.
Individual Portions of Quiche Lorraine
© Canstock photos / robynmac
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