Mini Quiche Lorraine
comments (4) March 19th, 2009 in Gallery
Denise Jones, member
I've made these mini quiches a few times now, for a Coronado 4th of July Pre-Parade breakfast and when we catered an Open House (I like to think our food helped sell that beautiful 5 million dollar house across the street from the Hotel Del Coronado). They are almost "crustless" but I use a little sprinkling of seasoned bread crumbs on the bottom of the mini muffin tins. This past weekend, I made them again and used gruyPre and crispy pancetta. The trick is only eating only one or two...or maybe three, tops!
Recipe Used: My Own Design - Mini Quiche Lorraine
posted in: Gallery, Make it Mini, mini, Quiche, Mini Quiche Lorraine
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The Good Life Challenge: Make It Mini
Over the course of one month, Ellie Krieger is challenging you to Make It Mini: Create downsized versions of your own favorite indulgences, and share what you've made with the community. Taking the challenge is easy:
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following the instructions on the entry form.
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Comments (4)
pie Posted: 9:52 pm on March 24th
Thank you for clarifying this. I wasn't sure if we were supposed to post the actual recipe if requested.
Classic,
You can use any quiche recipe, or variation. I used Madame Quiche's Quiche au Fromage from epicurious.com and followed the bacon and cheese version, using crispy pancetta and gruyere. Instead of a crust, I used sprinkled a very light layer of seasoned bread crumbs on the bottom of slightly buttered muffin tins.
Posted: 12:58 pm on March 23rd
This is just a gallery of what users have made--it's up to the individual poster whether or not they provide a link to the recipe, or include details on how to make. Posted: 11:46 am on March 23rd
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