Mini Quiche Lorraine and Springtime in Paris!

The first Day of Spring is almost here, but Mother Nature isn't co-operating unfortunately.  We have had temps in the 30's with snow this March.  Last year we had temps in the 80's for nine days, and now this weeks we will have temps in the low 30's and high 20's, and more snow, unbelievable. Anyway, last week it was my turn to host Bunco, so I had a Springtime in Paris Party, complete with a mini Eiffel Tower, and French food. Even though we didn't have Spring weather, we could "transport" ourselves to Paris for the evening, n'est-ce-pas?

For our French Menu, which was appetizers first and dessert later in the evening,  I made Mini Quiche Lorraine, Spinach Mushroom Crepes, Baked Brie with a Balsamic Reduction, Mini Croissants with Chicken Salad, and  Crudites with a Herb Yogurt Dip. For the dessert portion, I made Mini Pink Velevet Bundt Cakes, Mini Chocolate Cupcakes with Chocolate Ganache, and Chocolat Pots de Creme We also sipped on French Champagne Punch.  Most of the recipes will be posted alter.  We had a lot of food, and a lot of fun.

I wanted to make Mini Quiche Lorraine as one of the appetizers, because they are so French and so good besides. What could be better than cheese, bacon, and onion combined in a cute little crust?  Now, I did use the refrigerated pie crusts, because I was short on time, but can use your own crust recipe, if you like.   So many things to make, and so little time. These little quiches can be made ahead and frozen, which I did.  I just put them in a freezer container, covered with plastic wrap, and in the freezer. Defrost in the fridge, and reheat in the microwave. These little quiches would be perfect for an Easter Brunch.  If you wanted them a little larger , just make them in a regular cupcake pan.  Bon Appetit!

Mini Quiche Lorraine, Adapted from Karen’s Kitchen Stories

Makes 36 mini quiches 

Ingredients:

One recipe double pie crust. A ready made refrigerated pie crust works well, or you can use your own recipe, or this one.  **If you don’t have a 2 1/2” biscuit or cookie cutter, you can use a 21/2” rim of a glass or canning jar, which is what I did.  It worked great,

6 slices bacon (I used turkey bacon)
1/2 medium onion, finely diced
3 medium eggs
1/2 C cream
1/2 C grated Swiss or Gruyere cheese (I used all Swiss cheese)
2 T freshly grated Parmesan cheese
1/2 T chopped fresh parsley
salt and pepper to taste
dash of Tabasco (didn’t add)

Directions:

Spray the cavities of two mini muffin tins with spray oil

Preheat the oven to 350 F

Cook the bacon slices and cool on paper towels. Cook onion in bacon pan, until softened.

Beat the eggs in a medium to large bowl. Add the cream, cheeses, parsley, salt, pepper, and Tabasco, if used. Stir in the cooled onions

Use a 2 1/2** inch cookie cutter to cut the pastry into circles. Line the muffin tin with with pastry.

Chop the bacon into small pieces. Divide the bacon pieces evenly, among the pastry lined muffin cups.

Place about two tsp of egg and cheese mixture into each pastry

Bake one tin at a time for about 30 minutes until golden and puffy.

Cool on rack, unless you serving them right away.

To freeze, place cooled quiches in a freezer bag or container and freeze.. To reheat, thaw overnight in the refrigerator and bake at 350 for about ten minutes, or in the microwave 

Serve either warm or at room temperature..

   I linked up my recipe to Brandie@The Country Cook's Weekend Potluck #59
 Stop by and say Hi to Brandie!