Mini-Quiches Lorraine

with apple and arugula salad

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat, Soy

A note about serious food allergies

Quiche has a thousand variations, but quiche Lorraine (named after the region in Northeast France) is the godfather, the standard against which other quiche is judged. Consider the fact that this is essentially an egg, bacon, and cheese pie served in a puff pastry crust, and it's not hard to see why. We found a novel use for our muffin tins by using them as molds for handheld versions of these rich, buttery bundles of goodness. With a refreshing salad of apple and arugula, this is the perfect breakfast for any morning.

In Your Box (serves 2)

  • Info
    4 fl. oz. Liquid Egg
  • 6 Bacon Strips
  • 1 Shallot
  • Info
    4 Puff Pastry Dough Squares
  • Info
    2 fl. oz. 2% Milk
  • Info
    1½ oz. Shredded Swiss Cheese
  • 1 Granny Smith Apple
  • 2 oz. Baby Arugula
  • Info
    1½ oz. Golden Italian Dressing
  • Nutrition (per serving)

  • Calories
    1246
  • Carbohydrates
    95g
  • Fat
    88g
  • Protein
    35g
  • Sodium
    1224mg

Recipe Steps

You Will Need

  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan
  • 1 Muffin Tin
  • 1 Mixing Bowl

Before You Cook

  • Step 1 - Cook the Bacon
    1

    Cook the Bacon

    Line a plate with a paper towel. Cut bacon into ½" dice. Place bacon in a medium non-stick pan over medium heat (no need to preheat) and cook, stirring occasionally, until crisp, 5-8 minutes. Remove bacon to towel-lined plate. Carefully dispose of rendered fat. While bacon cooks, prepare ingredients.

  • Step 2 - Prepare the Ingredients
    2

    Prepare the Ingredients

    On a separate cutting board, peel and mince shallot. Coat a muffin tin with cooking spray. Place each puff pastry square in muffin tin and slightly lift and press dough into cups. Dough should cover bottoms and sides, with corners of each dough square sticking over edges. Freeze muffin tin. While pastry chills, make quiche filling.

  • Step 3 - Make the Quiche Filling
    3

    Make the Quiche Filling

    Combine liquid egg, milk, 1 Tbsp. shallot (reserve remaining for salad), ¼ tsp. salt, and ¼ tsp. pepper in a medium mixing bowl.

  • Step 4 - Fill and Bake the Quiches
    4

    Fill and Bake the Quiches

    Remove muffin tin from freezer and place on prepared baking sheet, in case of drips. Divide bacon and cheese between cups, then fill cups ⅔ full with quiche filling. Roll and crimp quiche edges. Bake until dough browns and filling is set (doesn't jiggle when pan is tapped), 15-22 minutes. Rest quiches 5 minutes before carefully removing from muffin tin. While quiches cook, make salad.

  • Step 5 - Toss the Salad
    5

    Toss the Salad

    Clean mixing bowl used for egg mixture. Peel and core apple. Cut into ½" dice. Combine apple, arugula, shallot (to taste), Italian dressing, ¼ tsp. salt, and ¼ tsp. pepper in cleaned mixing bowl. Toss to coat.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Place two mini-quiches on a plate and serve salad on side.