Quiche Lorraine Tarts

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Quiche Lorraine Tarts

Quiche Lorraine Tarts Recipe

Quiche Lorraine Tarts are one of the appetizers that I love to make. I love the taste of this recipe and it is wonderful that you can make them ahead. Nowadays you can buy these in most grocery stores but the ones you make yourself have a much better taste. I have had this recipe for years and I found it in a favorite cookbook Betty Crocker’s Hostess Cookbook.


  • Pastry for 2 two-crust pie
  • 1 Tbsp Poppy Seed
  • 11/3 cups Swiss Cheese coarsely shredded
  • 2/3 cup Salami chopped
  • 1/3 cup Green Onions sliced
  • 4 Eggs slightly beaten
  • 1 Tsp Salt
  • 1 Tsp Worcestershire Sauce


Heat oven to 375º. Prepare the pastry for two-crust pie, stir in the poppy seed to the dry ingredients. Roll pastry 1/16 inch thick on lightly floured board; cut into 3-inch rounds. Fit the rounds into 21/2-inch muffin pans.
Combine cheese, salami and onion; spoon into pastry lined muffin pans. Stir together eggs, sour cream, salt, and Worcestershire sauce; pour 1-tablespoon sour cream mixture into each tart.
Bake 20 t0 25 minutes or until lightly browned. Cool in pans 5 minutes.
Makes 36 tarts.

Make ahead note:

Tarts may be made in advanced and frozen. At serving time reheat.

About Pat Tate

Always a very busy person Pat has been interested in cooking and collecting recipes. In an effort to sort out a mound of favorite recipes and to be able to pass them on to the next generation she started this site Family, Foods, and Friends. Again she invites people to join her and to share their cooking adventures.

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