These mini quiches bake 'surprisingly quickly' and are impossible to mess up

Quiche Lorraine is among the most popular varieties of this classic French dish and is ideal to serve at parties, for brunch, or even as a hearty snack. As Martha Stewart notes, quiche Lorraine is traditionally made with "eggs, cream, and thick chunks of slab bacon," all contained in a crisp tart shell. In the video below, Lorraine Pascale adapts the classic recipe to a finger-food size, sharing her lighter take on Quiche 'Lorraine.'

In addition to reducing the size of the quiches, Pascale swaps out the tart shell for phyllo dough. That way, the crunchy crusts complements the light and smooth filling without overwhelming it. Pascale also notes that the phyllo requires less butter than a typical tart shell, making this recipe a healthier option.

As for the filling, Pascale customizes the recipe to suit her taste. She includes six eggs, chopped spring onions, sun-dried tomatoes, three tablespoons of light creme fraiche, then tops it all off with a slice of goat cheese. You can add other ingredients — such as bacon, spinach, mushrooms, and your favorite cheese — as you see fit. 

Pascale bakes her quiches for 15 to 20 minutes at 350 degrees but notes that they cook "surprisingly quickly" and should be monitored. For a full step-by-step tutorial, be sure to check out the video below. Don't forget to share with other appetizer aficionados!