Bakeomaniac’s Appetising Tapas Quiche Lorraine

OKAIMONO/ Recipes, PASTRY RECIPES

Impress your guests with these beautifully baked Tapas Quiche Lorraine in the form of bite size finger! Developed by Bakeomaniac and made with the rich aroma of butter, eggs, milk and cheese this combination is simply a match made in heaven and one serving is never enough! The tart shells are baked using a perforated Silform Mesh designed by michelin star pastry chef Koichi Izumi to make your baking journey much easier!  

 

Tapas Quiche Lorraine by Bakeomaniac

TAPAS QUICHE LORRAINE
This recipe is developed by Javier Tan of Bakeomaniac and uses the Oval Non-Stick SILFORM Perforated Baking Mesh by Michelin Chef Koichi Izumi and the Oval Frilly Cookie Cutter, but you may also make them as it is.

Makes 8 pieces of mini Quiche Lorraine* 

INGREDIENTS

For Tart Shell:
2 Tablespoons + 2 Teaspoons or 50g Unsalted Butter, Cold and sliced into 3cm cubes
¾ Cup or 100g All-Purpose Flour, Sifted
1 Teaspoon or 5g of Sugar (Optional)
30g Egg (Half of an egg, can use the remaining for Quiche filling)
Pinch of Salt

Method:

1. Using a pastry blender or by hands, cut in or rub in the cold butter into the flour (and sugar if using) until the mixture resembles coarse crumbs.
2. Add in the egg and salt and mix well until it forms a ball of dough.
3. Clingwrap it and refrigerate for 30 minutes.

For Quiche Filling (To Cook):
¼ Yellow Onion, diced
2 – 3 Pieces of Ham, chopped (approx. 50g)
6 – 8 Mushrooms, diced (approx. 40g)
15g or 1 Tablespoon of Butter
Salt (to taste)
Black Pepper (to taste)

Method:

1. On medium heat, melt the butter and fry the onion until its lightly golden brown.
2. Add in the mushrooms and continue frying for about 3 – 4 minutes.
3. Finally, add in the ham, salt and pepper and fry for 1 – 2 more minutes.
4. When done, set aside.

For Quiche Filling (To Fill):
1 Tablespoon + 2 Teaspoons or 25g of Milk
1 Tablespoon + 2 Teaspoons or 25g of Egg
1 Tablespoon + 2 Teaspoons or 25g of Heavy Whipping Cream
Salt (to taste)
Black Pepper (to taste)
Cherry Tomatoes (a little, for garnish)
Spinach Leaves (a few, for garnish)
Shredded Cheese (a little, as topping)

Method:
Whisk together the five items until it forms a single consistency.

Steps for Assembly and Baking

1. When the dough has chilled for 30 minutes, remove it and roll it until its 3-mm thick. If it’s difficult to roll, let it set at room temperature for a couple of minutes to slightly soften.
2. When done rolling, pre-heat your oven to 180 degrees C.
3. Then, use a cookie cutter (we used this frilly oval shaped cutter) and obtain 8 cut-outs for your silform mesh. You might have to re-roll it one more time.
4. Position the cookie cut-outs at the silform mesh and bake for about 15 – 18 minutes or until lightly golden.
5. Remove from the oven and set aside to cool for 20 minutes.
6. During this 20-minute wait, prepare both filling and additional garnishes such as cherry tomatoes, spinach, and cheese.
7. Once cooled, unmould the pastry shells and place the cooked filling and cheese first.
8. Then, pour in the egg, heavy whipping cream and milk mixture until its ¾ full.
9. Garnish with extra cherry tomatoes, cheese, and spinach.
10. Bake for about 15 – 20 minutes or until golden brown.
11. Serve and enjoy!

Storage

Serve and eat immediately. However, it can be stored in the refrigerator for up to 4 days. To re-heat, bake at 180 degrees C for 8 minutes

 

Notes:

1. Store in an airtight container at room temp for up to 4 days.
2. Please do not copy and paste the recipe without permission, but feel free to link back to Bakeomaniac or us!
3. If you like this Tapas Quche Lorraine, be sure to visit our Cake Page and Bakeomanic for more luscious recipes! 

*More about Tapas & Quiche

“Tapas” is a Spanish word to describe small bites like appetisers. They are generally savoury dishes served at a bar or with wine or beer.
The Quiche actually originates in Lothringen a medieval kingdom under German ruling, contrary to most popular belief that it came from France. The name ‘quiche’ is also  German for ‘Kuchen’ which means cake. The French later enhanced the dish and renamed the dish, Lorraine.

About Bakeomaniac

Javier Tan, the face behind Bakeomaniac, is a self-taught baking enthusiast and influencer (@bakeomaniac) who is extremely passionate about baking. He started his journey in baking at the tender age of 15 and has been regularly sharing his recipes, experience and his bakes. He hopes to grow and improve as a community and together, improve one’s baking skills! “We might come from diverse backgrounds but I am sure we are united through our hobby of baking.” – Javier Tan

Follow Javier on Facebook, Instagram, and YouTube!

*This is a collaborative effort with Bakeomaniac