Three small golden-brown quiches in scalloped ceramic tart pans on a rustic wooden table, garnished with thyme; a vintage two-pronged fork and a blue-and-white patterned plate with a slice of quiche are visible at the edge.

Breakfast: Mini Quiche Lorraine

Name: Pi Day Recipes Breakfast: Mini Quiche Lorraine | Bosch | Heart of the Home
Prep time: 45 min
Cook time: 35 min
Total time: 80 min
Ingredients: 2 cups all-purpose flour; 1/2 cup butter (cold, diced); 1 2/3 fl oz water; 3 1/3 fl oz heavy cream; 2 eggs; 1 g leek; 3 strips bacon; 1 tsp sugar; Salt; Pepper; Vegetable oil for frying

Kitchen Stories

Anyone can cook

Difficulty

Difficult

Total time

80 min

Cooking time

35 min

Wake up brunch guests with Mini Quiche Lorraine — bite-sized flaky pastry shells filled with a silky egg custard, smoky bacon, nutty Gruyère, and sweet caramelized onions. Perfect for breakfast, brunch, or Pi Day celebrations, these make-ahead morsels are easy to serve, portable, and satisfyingly rich without being fussy.

Ingredients

4 servings:

2 cups all-purpose flour

1/2 cup butter (cold, diced)

1 2/3 fl oz water

3 1/3 fl oz heavy cream

2 eggs

1 g leek

3 strips bacon

1 tsp sugar

Salt

Pepper

Vegetable oil for frying

Utensils

Oven

Standing mixer

Small tart tins

Baking paper

Pie weights or dried beans

Rolling pin

Cutting board

Knife

Small frying pan

Cooking spoon

Container with spout

Whisk

Instructions

Step 1

Ingredients: 2 cups all-purpose flour | 1/2 cup butter | 1 2/3 fl oz water | 1 tsp sugar salt

Utensils: oven | standing mixer

Preheat oven to 180°C/355°F. Combine flour, butter, water, sugar, and salt in either a standing mixer or by hand, until a dough forms.

Person scraping softened butter from its wrapper onto the paddle attachment of a green stand mixer above a glass mixing bowl.

Step 2

Utensils: small tart tins | baking paper | pie weights or dried beans | rolling pin

Thinly roll out dough on a lightly floured work surface. Press dough into the bottom and up the sides of mini tart tins, buttered if necessary. Trim off edges. Line with baking paper and weigh down with pie weights.