Mini Quiche Lorraine
40 minutes bake time
Try these Mini Quiche Lorraine for an easy picnic snack. Discover more pastry ideas at Jus-Rol, from puff pastry to filo and shortcrust.
- 1 x 500g block of Jus Rol shortcrust pastry
- Plain flour to dust
- ½ tbsp olive oil
- 4 spring onions, finely chopped
- 4 sprigs of Thyme, leaves picked
- 3 medium free range eggs
- 100g thick sliced ham, finely chopped
- 80ml creme fraiche
- 60ml double cream
- 20g mature cheddar cheese
- Salt and freshly ground black pepper
- 6 x 10cm fluted tart tins
- Preheat the oven to 200C (180ºC fan assisted oven)/400ºF/Gas Mark 6).
- Lightly dust the surface and roll the pastry out to 1/2cm thick.. Cut into 6 approx 15x 15cm squares (big enough to cover the tart tins).
- Lift it over the tart cases. Press the pastry into the edges of the tart tins, leaving a little overhang on the rim.
- Place in the fridge to firm up for around 10-15minutes.
- Remove the cases from the fridge then prick them on the base with a fork, line the case with a layer of baking paper & then some baking beans (or uncooked lentils).
- Bake for 15 minutes until starting to get golden.
- Meanwhile, pop a small frying pan on a medium heat, add ½ a tbsp of oil , then the spring onions and thyme, cook for 1-2 minutes until softened and smelling delicious. Leave to one side for later.
- Once then remove the paper and brush the case with some beaten egg, return the case to the oven for another 10 minutes until the pastry is light golden.
- Leave to cool completely- once fully cold, trim the overhanging pastry with a knife or peeler!
- Put the eggs, creme fraiche, cream, half the ham and all the cheese into a bowl and whisk to combine. Season with salt and pepper and mix to pour in the cooked spring onions/thyme.
- Carefully spoon the mixture into the cases and sprinkle with a little reserved ham.
- Bake for 15-20 minutes (or until golden, puffed up and just set).
- Enjoy warm or cold on your picnic with friends or family.