All good things come in threes…

On the third day of Christmas my true love gave to me, three French hens, two turtle doves and a partridge in a pear tree…

Petit quiche Lorraine x3 

For today’s recipe we are going all continental with my mini quiches. Eggs are the principal ingredient in quiche, and while the hens might be of Irish descent, this recipe is named after Lorraine – a region in France – thus ticking the boxes for day three of this Christmas food journey.

These tasty little bites are a perfect addition to your Christmas party spread or serve with salad for a light lunch when the turkey runs out.

This recipe will yield 12-15 mini quiches. I used a 12-hole muffin tray, but a regular bun tray will work just as well.


Three x petit quiche Lorraine … representing three French hens



  • 225 grams plain white flour
  • 1 teaspoon of salt
  • 100 grams of softened butter
  • 2-3 tablespoons of water


  • 6 slices of smoked streaky bacon
  • 3 eggs
  • 2 egg yolks
  • 400ml double cream
  • 100ml milk
  • 1 teaspoon crushed black pepper
  • ½ teaspoon of salt


  • Make the pastry first as it will need time to chill before rolling.
  • Sieve the flour and salt into a bowl, cut the butter into small pieces and rub into the flour until the mixture resembles fine breadcrumbs.
  • Add the water and stir through the mixture to bind and create a dough.
  • Knead lightly and and shape the dough into a rectangle. Wrap in clingfilm and chill for 20 minutes in the fridge.
  • Grill the bacon until it has become crispy, then pat dry with kitchen paper and cut into small strips.
  • In a bowl whisk together the remaining ingredients for the filling.
  • Roll out the dough on a floured surface to three times its length.
  • Fold the bottom third on top of the middle section and the top third on top of this.
  • Give the pastry a quarter turn and repeat the process; re-roll to three times the length and fold the top and bottom sections over the middle to create a rectangular shape.
  • Cut the dough in half and roll out one piece until it is about 20mm thick. Using a pastry cutter, cut circles to line a pastry tin. Repeat with the second part of the dough.
  • Grease each hole in the tin with butter and carefully place the pastry into the holes, use your fingers to smooth out any overlaps to create an even finish.
  • Take half of the bacon and scatter across the pastry cases. Pour the egg mixture into the pastry cases leaving a small gap at the top.
  • Drop the remaining bacon into each case and bake in the oven for 25-30 minutes until the filling has set and the pastry is golden.





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