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Modernist Quiche Lorraine

Tim_Sutherland_52834

I'm catering a brunch this Sunday where they would like Bacon and Egg Pie (for the men) and Quiche Lorraine (for the ladies) as one of the items.

I can easily turn out the standard pie but does anyone have a modernist take on this classic?

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Comments

grant

You want small individuals or a spin on large ones?

Tim_Sutherland_52834

I'll go with small ones as I have molds that make 120mmx25mm pies.

grant

If they are bite size, Ive done some small tart shells that you garnish to order with a warm egg custard that you can set a large tray of cut and plate. Garnish with some sweated bacon, onion, and a tiny bit of the hollandaise foam and green onion oil. They are really good. Otherwise you can do a fried yolk with onions and bacon jam, rolled into a pie crust breading. Single bite.

Tim_Sutherland_52834

Nice, I might do a few standard ones and a few single bites.