INGREDIENTS

Dough

• 200 g/7oz wheat flour
• 100 g/3.5 oz cold butter
• ½ tsp salt
• 2-3 tbsp ice cold water

Filling

• 1 red onion
• 1 yellow onion
• 3 spring onions
• 1 bunch of chives (approx. 20 g)
• 150 g/5 oz diced bacon
• 75 g/2.5 oz grated Gruyère cheese
• 2 eggs
• 100 ml/3.5 fl oz cream
• salt, pepper
• nutmeg

Also

• Butter for greasing
• Wheat flour to work with

HOW TO MAKE IT

1. Work the flour, butter and salt into a crumbly mixture with your hands. Gradually add the ice-cold water until the dough comes together. Do not knead too much. Shape the dough into a ball, cover and leave to rest in the fridge for at least 30 minutes.
2. In the meantime, peel and dice the onions for the filling. Clean the spring onions, wash, shake dry and cut into rings. Also wash the chives, shake dry and cut into rolls.
3. Grease the STAUB mini cocottes with butter. Roll out the dough on a lightly floured work surface. Use a cookie cutter or a bowl to cut out circles (approx. 14 cm in diameter) and carefully press the dough circles into the mini cocottes.
4. Preheat the oven to 180 °C top and bottom heat (160 °C fan).
5. Fry the bacon in a pan, e.g. from STAUB, until crispy. Add the diced onion and spring onion rolls and fry until soft. Stir in the chives. Leave the mixture to cool slightly.
6. In a bowl, whisk together the eggs, cream, grated cheese, salt, pepper and a pinch of freshly grated nutmeg. Stir in the bacon and onion mixture and divide evenly into the prepared mini cocottes.
7. Place the mini cocottes on the middle shelf of the oven rack and bake for approx. 25-30 minutes until the filling has set and the surface is golden brown.
8. Leave the mini quiche lorraines in the cocottes or remove and allow to cool slightly before enjoying.

Tip

The mini quiche lorraines are ideal for preparing in advance, taking away and reheating in the oven on the spot.

Info

The mini quiches can also be prepared in the ceramic version instead of in the cast-iron STAUB mini cocottes. This may shorten the baking time slightly.