Friday, December 19, 2014

8 Day Christmas Menu: Day 3 - Make, Bake & Freeze Miniature Quiche Lorraines



Well, it's Day 3 of our Christmas Menu preparation and it's an egg day because I'm making, baking and freezing some miniature quiche lorraines for Christmas Eve and the family will love them when they arrive for the holidays!  

Hope you are still following and hope you will make these quiche lorraines because they are so good!  The recipe is one that I keep handy from Williams-Sonoma.  It is the best recipe I know for quiche.  It's rich and smooth, with a unique flavoring because of the hint of nutmeg you add to it! 

I can't even put into words how much I love this quiche, so I'll just give you the recipe and share my step by step process of "how to" make these miniature versions of the popular quiche Lorraine, which originated in the northeastern French province of Lorraine.  Please be so kind to share your comments at the end of this post, after you have experienced this awesome treat that not only works for holiday parties but for brunch or lunch too!! 

Tomorrow (Saturday) and Sunday, I'll start baking my cookies from the "Cookies In a Jar" recipes that we prepared on Wednesday. I will be adding the wet ingredients and watch the outcome of preparing these cookie recipes ahead of time! Maybe you will bake yours too, right along with me, this weekend....lol!!

Monday we will continue with item #4 from our Christmas Menu...Cupcakes Palette!!  

Let's get started on the quiches...

xoxo
Deb

Miniature Quiche Lorraines: Williams-Sonoma

*Makes 8 servings

For the pie crusts: 
2 boxes of Pillsbury Pie Crusts (they come 2 in a box)
Olive oil
Unsalted Butter

For the filling: (this is enough filling for eight)
1 cup heavy cream
1 cup of milk
6 eggs
2Tbs. unsalted butter, melted
1 cup grated Gruyere cheese
Salt and freshly ground black pepper, to taste
Cayenne pepper, to taste
Freshly grated nutmeg, to taste
6 cooked bacon slices, chopped

1. Preheat oven to 425 F
2. Follow photos below for preparing pie crusts (steps 1- 8)
3. Follow photos for preparing filling (steps 9-13).  In a bowl, whisk together the cream, milk, eggs, butter, cheese, salt, black pepper, cayenne and nutmeg.  Divide the bacon among the first 4 tart shells, then pour the filling into the shells.  Bake until the filling is set and puffed and the crust is golden brown, 15 to 20 minutes.  Let cool for 10 minutes before transferring to freezer containers.  Repeat steps to make the next four quiches.

Step 1 - Lay pie crust out flat.

Step 2 - Using tart pan, make four cut outs.  These will be for the crusts for the bottom of the pans. 




Step 3 - I use tart pans with removable bottoms because they work perfectly for making the mini quiches.



Step 4 - Using both the olive oil and unsalted butter, brush bottom and sides of each pan.


Step 5 - Place cut out of pie crust in the bottom of each pan.


Step 6 - With the excess pie crust, you will make 4 skinny rolls, as shown.


Step 7 - Now, using each skinny roll, work roll around the edge of each pan, creating the side crust for each quiche.
Step 8 - This is what your finished pie crust should look like.  Now remove excess crust from the top edge, all the way around, so the crust is aligned with the top edge of the pan.  Lastly, brush butter liberally, on bottom and sides of pie crust.


Step 9 - This is how your filling will look!  It's enough to make your 8 quiches.
Step 10 - Fill your pie tarts with filling, place on cookie sheet and pop them in the oven for 15-20 minutes or until they start to look puffy and golden brown.

Step 11 - OMG!!  How good do these look?  Real good!!!!!!  Let them cool for 10 minutes.  After cooling, remove quiches from tart pans, place on flat cookie sheet for now and make and bake the next four quiches.


Step 12 - After cooling down, place each quiche in a freezer tight container.

Step 13 - That's it...Freeze them!!

 
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