Hi guys
I'm Lorraine Pascal and I'm going to show you my version
of a quiche Lorraine, I just love a quiche lorraine but I thought
how can I make it a little bit healthier? So I came up with these
mini quiches with goat's cheese and sun-dried tomatoes
and they're super, super easier, great for canapes, parties, picnics
Saturday brunch and they're very very quick. So I start off with filo pastry
filo is a wonderful pastry not only is it super easy to use
but its also light
light and crisp, a traditional quiche obviously comes with shortcrust pastry
shortcrust pastry, love it, delicious but it's full
of lots and lots of butter, so in the essence of lighter baking
I've chosen this filo pastry, it does dry out quite quickly
so you kind of have to act quite quickly with it and when you're not using it for long periods
of time just cover it with a teatowel or something like that
so what I want to do is make little squares to push down
into this cupcake tray. Start off with
oiling the cupcake tray, you can either use some melted butter
or just spray it with the oil spray
There. Pop that over there and then we want to cut a square
so I'm gonna cut, these about in half
down the centre and then you want a square
so we're looking at rough, doesn't have to be exact
and then you just take the layers
so I'll take one square there and then
it's really fragile so be really delicate with it and
another layer there so I kinda got like a star
and then take your cupcake tray then just push it down
in one of the holes like that, push it down
and that's it, super easy, try not to let it stick too much on the outside
so scrunch it around a bit like that cause if the pieces
are too loose hanging over the edges then they'll just snap off when you take them out
and there I have 12 quiche cases
and then I'm going to make the filling just to prevent these from drying out
I'm just gonna cover them with a tea towel
the filling only takes literally a couple of minutes
filling so I've got
six large eggs, just crack those
into your jug, good amount of pepper
and pinch of sea salt,
I've got some spring onions here, chop them up quite small
pop those in there, get all that mixed in together
okay and then these
sun-dried tomatoes, I think they're semi dried tomatoes
and chop those up too
and then my creme fraiche this is just to give it a bit of richness
about 3 tablespoons of this light creme fraiche
Cases all ready I've got my filling here and you just
pour the filling in, make sure that there's no holes otherwise it's going to
leak out
and then cases would just stick to the tart
tin and it will be impossible to get them out
I've preheated the oven to 180 degrees. These do cook surprisingly quickly
and then goats cheese, I've got goats cheese here because I
am quite partial to goats cheese but Parmesan
feta, cheddar, blue cheese
just whatever is your own, put these goats cheese just on top
like that, simple okay
They're all ready for the oven except a little extra spray of oil
just a little bit not much pop them into the oven
for about 15-20 minutes I'll check them after 15
at 180 degrees
Woah these look amazing
They smell beautiful, that goats cheese is just
incredible the filo pastry has gone lovely and golden brown and crunchy
and I just like a little bit of colour on these so I've
chopped up some parsley, just going to sprinkle a little bit on the top
like that, yum, I mean how easy
is it to make these, super simple, love it
these are lighter as I said
lovely and light and crisp, that shortcrust
pastry does sometimes get a little bit heavy with the butter
but you can have these as a lovely treat
and I'm going eat one right now
you've got the sourness of the goats cheese
and the sharpness of the tomato, the mellowness of the egg
and that lovely, crispy filo shell
I do hope you've enjoyed this recipe, give me a like if you have
share it on your social media and what do you like to put in your quiche
Do comment in the box below and I really hope
that you've enjoyed the recipe and
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and myself thanks very much