Mini Quiche Lorraine

The ratio of eggs to cream determines custardy texture - don't skimp on cream. Blind bake crusts for 5 minutes if you like them extra crispy. Nutmeg is traditional but use sparingly. Let quiches set for a few minutes after baking or the filling will run when you bite in.

Quiche Lorraine has its origin in the Lorraine region of northeastern France, where open egg-and-cream tarts were documented from the 16th century onward. The region, situated at the historic junction of French and German culture, gave its name to what has become one of France's most recognized dishes internationally. The earliest Lorraine tarts contained eggs and cream set in a bread dough or pastry crust; lardons (smoked pork belly cut into batons) are the defining ingredient of the authentic Lorraine preparation. Cheese was added in later adaptations and is not present in the original historical recipes. The word quiche derives from the Lorraine patois kiche, which in turn may come from the German Küchen. French-trained chefs brought quiche Lorraine to North America through restaurant kitchens and cooking schools from the mid-20th century onward; it appeared in James Beard's American Cookery (1966) and became widely known to American home cooks through the influence of Julia Child's television program. The mini format — individual quiches in tart rings — became a standard catering preparation in American and French professional kitchens from the 1970s onward, allowing quiche to be passed as a bite-sized hors d'oeuvre rather than served plated.