Recipe courtesy of The French Pastry School - Chicago, IL
PREPARATION TIME: 20 MINUTES
BAKING TIME: 17 MINUTES
Mold: Tartelette Tray 12 Hole
INGREDIENTS FOR MINI GLUTEN FREE QUICHE LORRAINE
Bacon ¾ cup
Gruyere cheese, grated 1 cup + more for garnish
Fresh whole milk 2/3 cup + 2 tsp
Sour cream or crème fraiche 2/3 cup + 1 tsp
Fresh whole eggs 5 large eggs
Salt ½ tsp
Black pepper, ground 1/8 tsp
Nutmeg, ground 1/8 tsp
Preheat the oven to 325°F/170°C.
Roast the bacon until crisp. Drain the grease and set aside to cool.
Chop to desired size.
Put a few pieces of bacon in the bottom of mould.
In a mixing bowl, whisk together the milk, sour cream, eggs, salt, pepper, and nutmeg until well combined and smooth.
Pour the egg mixture over the bacon. Sprinkle additional cheese on top.
Bake for 17 to 19 minutes until set and golden brown.
Cool for 30 minutes and unmold.
Note: For a vegetarian option, the bacon can be substituted with cubed, sautéed vegetables of your choice.
Download the recipe pdf here.