Week 121: Quiche Lorraine

Two quiches in the span of a month! Crazy, right? Actually, these mini quiches are made with leftover dough from my last quiche. And as much as I love the spinach quiche, I miss a good ol’ classic quiche Lorraine. So, here it is. Fully packed with bacon and onions (boy, I love onions!) and a generous grating of parmegiano reggiano. Little bit of heaven.

These mini quiches are baked in the leftover tart crust from last week. It was just enough to line 2 8cm tart rings. For the filling, I used about 100g back bacon and a medium onion, diced. For the custard, 1 large egg, and heavy cream that measures roughly twice the weight of the eggs. Seasoned with salt and black pepper. Remember to hold back a little on the salt as there is bacon. Also topped with a generous sprinkle of freshly grated Parmeggiano Reggiano. Enjoy!


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