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!