I usually make quite a few mini quiches as part of a “nibbles” buffet table for our festive and New Year gatherings. These Mini Gruyère Quiches are perfect, they are never on the plate for long! But I also like to make them for Miss ND as a finger food snack. They are very easy for small hands to hold, they don’t fall apart and are soft to eat.
what is Gruyère and where does it originate from?
Gruyère is named after the town in Switzerland where it was orginally produced. It is a hard cheese that becomes a wonderfully smooth and melting type cheese, made from cow’s milk. A very detailed explanation of how it is made can be found here.
how else can i use GRUYÈRE cheese?
Gruyère cheese can be used in a number of ways. As it melts easily it can be great in a toasted or grilled sandwich or croque monsieur. It is absolutely delicious in French Onion soup, grated into mashed potato and a wonderful addition to savoury scones.
We’ve usually got some crème fraîche in the fridge and as I’d just made Annabel Karmel’s Popeye Pasta* for Miss ND, I had some Gruyère left over. I usually use cream and Cheddar but I decided to substitute with the Gruyère cheese and they turned out really good!
I used ready rolled shortcrust pastry this time as again I had some in the freezer, but we usually make our own. I should say that Mr ND does, I prefer to bake, he’s a maker of pies from scratch and extremely good at it!
- 375g ready rolled shortcrust pastry
- 90g vegetarian bacon, chopped into small squares
- 5 tablespoons crème fraîche
- 1 whole organic egg
- 1 organic egg yolk
- 3 tablespoons semi-skimmed milk
- 50g Gruyère cheese, grated
- Salt and pepper
- Pre-heat your oven to 190°C/170°C/Gas 5.
- Cut 12 rounds of pastry to line a 12 hole tin, I use a glass that makes the perfect size round for my tin, around 7.5cm. Refrigerate while you make the filling.
- Gently fry the vegetarian bacon until lightly golden. Drain on a paper towel and let cool.
- Combine the crème fraîche, semi-skimmed milk, whole egg and egg yolk in a bowl, season to taste.
- Divide the vegetarian bacon and grated Gruyère between the pastry cases, then spoon the crème fraîche, egg mixture carefully and evenly over.
- Bake for 15-20 minutes or until golden and the filling has risen. Leave to cool for a few minutes before removing from the tin.
*Popeye Pasta – Spinach, Gruyère, cream cheese, milk, pasta