Petites quiches. You won't be able to eat just one of these mini quiches. Filled with savory sausage, Swiss cheese and a dash of cayenne, the mouthwatering morsels will disappear fast from the breakfast or buffet table. —Dawn Stitt, Hesperia, Michigan. Nancy's Lorraine & Florentine Petite Quiche makes everyday eating exceptional with prepared mini quiche that's ready in minutes.
Store it in the freezer until ready to prepare.
I love making crustless quich e for weekend brunches.
They are so simple to make.
Vous pouvez avoir Petites quiches using 6 ingrédients et 5 pas. Voici comment cuisiner ça.
Ingrédients de Petites quiches
- C'est 20 cl de crème liquide.
- C'est 100 g de lardons fumés.
- Préparez 3 de oeufs.
- Vous avez besoin 1 de pâte feuilletée.
- C'est de Sel poivre.
- Vous avez besoin de gruyère.
Plus, since there's no crust, not only is it healthier, but it's also quicker to prepare. You can mix all the ingredients the night before so it's ready to bake when you wake up. Make bite-size quiche that deliver big taste! Serve them for a brunch buffet or a simple appetizer.
Petites quiches instructions
- Préchauffez le four à 220 degrés.Avec un emporte-pièce, découpez des cercles de pâte feuilletée que vous disposées dans les moules..
- Faites dorer les lardons dans une poêle.Mettez les lardons cuits sur un papier absorbant..
- Mettez 3-4 lardons par moule.Dans un saladier battre les œufs avec la crème, sel/poivre..
- Versez le mélange sur les lardons.Mettez du gruyère.Enfournez 10 min à 220 degrés..
- Démoulez..
The best part: you can often prep your quiche, savory tart, or galette in advance, so you're calm, cool, and collected when your guests arrive. Mini Quiche are the perfect finger food for passing around at parties. They're easy to make, perfect for make ahead and freezing, economical, and they look as great as they taste!! So don't pay a fortune for bland frozen mini quiche…make them at home! The quiche was originally a quiche Lorraine, but has since been transformed.