Hello everyone!
I flirted with the idea of adding silly titles to this one, things like Kiss Lorraine, Gouda Leek Quiche, or maybe Ky-che-lo Ren, which will be my next post maybe. Maybe on the 4th of May(be).
So, after having fun by myself with all these alternative titles, I realised nobody would click on the link with such a title, cried a little inside, and then just wrote what it is: a quiche lorraine. Just kidding! I added a kitschy yet lovely little heart to the mini version and there goes the punny title to this beauty! I love adding herbs and different ingredients to the filling: this thyme I added leek and a combination of herbs and spices, such as oregano, spearmint, turmeric, smoked paprika and garlic granules.
I had some extra filling and didn't want it to overflow (because eggs!) so I made a mini quiche as well, which I topped with 3 dough hearts, two of which are coloured with turmeric and paprika and hide under a plain one. I brushed the plain heart in the middle with some beaten egg so that it browns lightly and adds a shiny effect which looks just lovely.
Here's how to assemble it:
Start with the dough. It should turn out to be shortcrust pastry.
For the dough:
1 1/2 cups all-purpose flour 1/2 tsp white sugar 1/2 teaspoon salt
8 tbsps olive or vegetable oil
1/2 cup warm milk
First, massage the oil into the flour with your fingertips until absorbed. Add salt, sugar and milk. Incorporate until a greased dough forms, but there's no need to knead... This is a no-roll shortcrust pastry, so you can basically just lay it on the tin and push it to the edges with your palms and fingers to shape it.
If you knead it, it won't be as easy to shape, as it will become elastic and will keep springing back into a ball. If that happens, let it rest for a few minutes. You can also place it between two pieces of baking paper and then use a rolling pin to help you spread it.
Set it aside and preheat the oven to 220° C or 425° F or gas mark 7.
Now off to the filling:
2 eggs
1/2 mug milk
1/2 muf plain flour
1 leek
1 onion
herbs & spices
pinch of salt
grated cheese
Beat two eggs until creamy and add herbs of your choice: I added turmeric, paprika, granulated garlic, parsley, thyme and oregano.
Chop some leek and onion, some extra garlic if you like it (I love it and just can't add enough). Next, lightly fry the leek with the onion until caramelised. Allow to cool a bit before adding to the eggs.
Then, add the milk and beat until everything is incorporated. A this point, you can add anything extra that you like - I added some grated cheese and kept some for topping.
Of course, there's infinite options with which you can experiment according to your favourites: mushrooms, peppers, potatoes are a few of the classics and your choice also depends on seasonal produce, such as courgettes, etc. Be creative!
Bake for 40 minutes until crispy and browned on top. Allow to cool before removing carefully. Enjoy! It smells absolutely fantas-quiche!
I also topped with some sliced tomato for extra colour!
Here's the mini quiche on top of the large quiche!
Here's the mini quiche on its own! Isn't it a cutie pie?
