Lower Fat Mini Quiche Lorraine

Quiche Lorraine is a great family favourite, its great reheated the next day or handy to pack for lunches or take on picnics. And if you make the pastry in advance (as I always do) it can be a really quick mid week lunch or dinner.

Lately I have been making mini quiches instead of a large pie. I find this makes it easier to store/freeze or to pack the quiches for lunches.

I make a standard shortcrust pastry for all my quiches and it works really well.

Ingredients
Pastry
200g  plain white flour
100g butter
pinch of salt
1 egg
1 tbsp cold water

Filling
4 eggs
225g irish bacon or rashers cut into strips
125g onions
200g creme fraiche
100g gruyere cheese, grated


Method

1. Preheat the oven to 200c. Grease your quiche pan. I use a 23cm non stick loose base quiche tin or 10 cm loose base mini tart tins.
2. To make the pastry, put the flour, salt and butter into a food processor and mix until it resembles crumbs.The add the egg and water and continue to mix until it comes together in a ball. Turn out onto a floured surface, knead lightly, before wrapping in  cling film and chilling for 30 minutes. You can make your pastry in advance and just keep it in the fridge for up to 3 days.
3. Once its chilled , roll out your pastry and use to line your tin or mini tins.
4. Prick the base with a fork, line with greaseproof paper and baking beans and bake blind for 10 minutes.
5. Remove the paper and beans and bush with egg wash and bake for a further 5 minutes.
6. Meanwhile make your filling. Fry up your onions and bacon until onions are soft and bacon is crispy, drain and let cool. Once cool line the filling into each tart.
7.  In a bowl, mix the egg, the creme fraiche and the cheese. Season. Pour the mixture into the tart tin over the bacon/onion mixture. 
8. Bake for 30 minutes until golden brown and set. The top should be springy to touch but not wobbly. Allow to stand for 5 minutes before serving.
9. I like to serve mine with a garden salad.