Want to whip up something fancy for a party or function? Look no further, for these exquisite Tapas Quiche Lorraine will be the perfect item you can bring to impress anyone.

For a start “Tapas” refers to small savoury bites, and in this context, these are bite-sized servings of a well-flavoured, savoury Quiche Lorraine.

While making these Tapas Quiche Lorraine can be intimidating for the beginner, the steps are straightforward. Furthermore, your cooking experience will come in extremely handy here in the preparation for fillings and seasonings.

Firstly, you will have to assemble the crust for these Tapas Quiche Lorraine. To do so, you will be cutting the butter into the dry ingredients until it assembles coarse crumbs. I am using my hands, but you could use two forks, or a pastry blender too!

Once you are done and refrigerating the crust, you can proceed to cook the filling. I used a mixture of fillings to my fancy and you can modify it to your liking. However, I made sure to use fragrant vegetables such as onion to pack a flavourful punch. This is especially as these Tapas Quiche Lorraine are dainty, and I would like the flavour profile to be impactful.

After the filling, I also pre-baked the tart shells using a Non-Stick Silform Mesh from Okaimono (clickable) for even baking.

Then, you are ready to bake everything together with an egg filling.

It may be more helpful to refer to either the shortened video, or the longer video tutorial. Written recipe below!

Quick Guide

Full Tutorial

Tapas Quiche Lorraine Recipe
by Javier Tan March-01-2023

These exquisite and flavourful Tapas Quiche Lorraine makes the perfect item to bring to any party or function! They will surely impress.

This recipe is developed in collaboration with Okaimono.


For Tart Shells:

  • 2 Tbspns + 2 Tspns or 50g Unsalted Butter, Cold and sliced into 3cm cubes
  • 3/4 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

Instructions (For Tart Shells):

  1. Using a pastry blender or by hands, cut in or rub in the cold butter into the flour (and sugar if using) until the mixture resembles coarse crumbs.
  2. Then, add in the egg and salt and mix well until it forms a ball of dough.
  3. Clingwrap it and refrigerate for 30 minutes. Once done, remove and roll till 3mm thick.  If it’s difficult to roll, let it set at room temperature for a couple of minutes to slightly soften.
  4. When done rolling, pre-heat your oven to 180 degrees C.
  5. Then, use a cookie cutter (we used this frilly oval shaped cutter) and obtain 8 cut-outs for your silform mesh.
  6. Position the cookie cut-outs at the silform mesh and bake for about 15 – 18 minutes or until lightly golden.
  7. Remove from the oven and set aside to cool for 20 minutes. In the meanwhile, prepare your filling.

For Quiche Filling (To Cook):

  • 1/4 Yellow Onion, diced
  • 2 – 3 Pieces of Ham, chopped (approx. 50g)
  • 6 – 8 Mushrooms, diced (approx. 40g)
  • 1 Tbspn or 15g of Butter
  • Salt (to taste)
  • Black Pepper (to taste)

Instructions (To Cook):

  1. On medium heat, melt the butter and fry the onion until its lightly golden brown.
  2. Then, add in the mushrooms and continue frying for about 3 – 4 minutes.
  3. Finally, add in the ham, salt and pepper and fry for 1 – 2 more minutes.
  4. When done, set aside.

For Quiche Filling (To Fill):

  • 1 Tbspn + 2 Tsps or 25g of Milk
  • 25g Egg (Other half)
  • 1 Tbspn + 2 Tsps or 25g of Heavy Whipping Cream
  • Salt (to taste)
  • Black Pepper (to taste)
  • Cherry Tomatoes (garnish)
  • Spinach Leaves (garnish)
  • Shredded Cheese (garnish)

Instructions (To Cook):

  1. Whisk together the first five ingredients.

Instructions (Assembly):

  1. Pre-heat your oven to 180 degrees C.
  2. Unmould the pastry shells and place the cooked filling and cheese first.
  3. Then, pour in the egg, heavy whipping cream and milk mixture until its ¾ full.
  4. Garnish with extra cherry tomatoes, cheese, and spinach.
  5. Bake for about 15 – 20 minutes or until golden brown.
  6. Serve and enjoy!


  • Prep time: 2 hours
  • Cook time: 20 mins
  • Total time: 2 hours 20 mins
  • Yield: 8 Tapas Quiche Lorraine


  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my InstagramFacebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Serve fresh or store in the refrigerator for up to 4 days. To re-heat, bake at 180 degrees C for 8 minutes.
  3. Please do not copy and paste the recipe without my permission, but feel free to link back here!

– Bakeomaniac, Javier Tan