This was my first attempt with the monbento mold and I managed to make the right amount of pastry.
For this quiche lorraine, I doubled the recipe and froze both of them for a day when I wouldn’t have any time to cook.
To defrost them, you only have to leave them outside the fridge for a few hours or a whole night inside the fridge. It’s better to heat them in the oven than in the microwave so that they’re not too soft.
Here is the recipe:
Ingredients for 1 quiche:
- 1 piece of puff pastry (same size as the mold)
- 1 egg
- 2 Tsp of crème fraîche
- a pinch of salt
- 2 slices of cooked ham
- 1 handful of grated cheese
- some mustard (optional)
Preheat the oven (180°C-356°F).
Start by cutting the puff pastry to the same size as the mold. You can use a bento box as a pastry cutter. Lay the cut out on parchment paper and spread some mustard on it.
Cut the ham in small pieces and sprinkle them all over the puff pastry.
In a bowl mix the egg, crème fraîche and salt. When the mix is well blended, add the cheese.
Pour the mix over the puff pastry.
Bake it for, at least, 30 minutes. Have a look at it from time to time.
You can make this recipe in bigger quantities and freeze them.