• A mini quiche lorraine that is beautiful and delicious!

Ingredients

  • TART SHELL (enough for 8 mini tarts or 1 large tart)
  • 1¼ cups gluten free flour blend (I used homemade blend but King Arthur’s would work well too. Just add a tsp of xanthan gum)
  • ¼ tsp salt
  • ⅛ tsp baking powder
  • 5 T cold butter, cubed
  • 1-2 eggs
  • 1-3 T water, if needed
  • FILLING
  • 5 eggs
  • 1 cup heavy cream
  • salt, pepper and nutmeg to taste
  • 1 cup swiss cheese, cubed
  • 8 slices of bacon, cooked and chopped
5 (Rated by 1 moms)
READY IN 23 Hr 35 Min
COOK TIME 35 Min SERVINGS 4
MEAL/COURSE Breakfast
COOKING METHOD Oven
DIETARY NOTES Wheat/Gluten-free, Nut-free

Preparation

  1. TART
  2. Whisk dry ingredients together
  3. In a stand mixer, with the dough attachment, mix the dry ingredients and butter together until they start to form a coarse texture
  4. Add egg, 1 at a time, until the dough starts to pull away from the sides (dough is very susceptible to the climate. If it is a dry day, as mine was, you may need to add another egg and/or a few tablespoons of water to get the dough to come together enough to pull away from the edges. I ended up adding 2 eggs total and 3 tablespoons of water to mine. It got a little moist so I added a few more tablespoons of flour at the end as well and then kneaded it by hand. I included a picture of the dough above so you can see what it should look like.
  5. Wrap the dough in saran wrap and refrigerate overnight.
  6. When you are ready to use the dough, have two sheets of parchment ready on your work surface, sprinkle flour on the bottom sheet, put the dough on it, sprinkle flour on top and lay the second sheet over it.
  7. Pound the dough a bit with your rolling pin to soften it and roll it out until about ¼ – ½” thick. Lay out on tart pans and press into bottoms and on the sides, filling in any areas that need to be filled with additional dough.
  8. Place tart pans with dough in refrigerator while you preheat the oven
  9. MINI TARTS
  10. Heat oven to 375
  11. Put tart shells in the oven, on top of a baking pan for about 5 minutes (while you prepare the egg filling) to start to cook
  12. Whisk together the eggs, heavy cream and seasoning
  13. Remove the tart shells from the oven
  14. Put the cooked bacon and swiss cheese into the bottom of each tart pan
  15. Pour the egg mixture in each tart until it comes to the top edge, without going over.
  16. Bake for about 20 minutes or until the filling is puffy and lightly browned
  17. Remove, allow to cool for about 10 minutes and carefully remove each tart from the aluminum shell.
  18. Use a butter knife to gently seperate it from the bottom of the pan, if needed.
  19. Serve and enjoy!

Rating

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