03/03/2023
Check out these savoury Tapas quiche Lorraine that’s perfect for any reception! Baked using our perforated silform baking mesh that’s designed by Michelin star pastry chef Koich Izumi It makes for even and easy baking! No hot spots! ! We’ve developed the recipe video in collaboration with Javier from so try it out for yourself!
Full recipe video with voice and subtitles available on our YouTube channel (okaimono.sg)
This Tapas Quiche Lorraine is a variation of the classic French quiche Lorraine, made with eggs, cream, cheese and ham but served in bite-sized portions (making diets much easier, or so we think! Ha!)
These golden treat are made very simple with our perforated silform baking mesh that allows for even heat distribution, ensuring that the pastry is cooked uniformly, without any hot spots. The non
Stick surface of the mesh also makes it easy to remove from the baking sheet without any residue sticking to the surface.
INGREDIENTS
For Tart Shell:
2 Tablespoons + 2 Teaspoons or 50g Unsalted Butter, Cold and sliced into 3cm cubes
¾ Cup or 100g All-Purpose Flour, Sifted
1 Teaspoon or 5g of Sugar (Optional)
30g Egg (Half of an egg, can use the remaining for Quiche filling)
Pinch of Salt
For Quiche Filling (To Cook):
¼ Yellow Onion, diced
2 – 3 Pieces of Ham, chopped (approx. 50g)
6 – 8 Mushrooms, diced (approx. 40g)
15g or 1 Tablespoon of Butter
Salt (to taste)
Black Pepper (to taste)
For Quiche Filling (To Fill):
1 Tablespoon + 2 Teaspoons or 25g of Milk
1 Tablespoon + 2 Teaspoons or 25g of Egg
1 Tablespoon + 2 Teaspoons or 25g of Heavy Whipping Cream
Salt (to taste)
Black Pepper (to taste)
Cherry Tomatoes (a little, for garnish)
Spinach Leaves (a few, for garnish)
Shredded Cheese (a little, as topping)
Find the full recipe on our bio or visit our website for more information.
