Sobre esta receta

Estos quiches mini clásicos son el acompañamiento perfecto en porciones pequeñas — conchas de masa quebrada mantecosa y crujiente rellenas de una cremosa y sabrosa natilla de huevo cargada de tocino, queso y hierbas. Son infinitamente versátiles, se pueden preparar con anticipación y lucen igual de bien en una mesa de brunch que en una bandeja de fiesta. Esta receta bien probada te guía en cada paso para que obtengas unos quiches pequeños perfectamente cuajados y dorados cada vez.

Instrucciones

1. 1

   In a large Mixing Bowl, whisk together the All-Purpose Flour and Salt. Add the Butter cubes and use your fingertips or a Pastry Brush to work the Butter into the All-Purpose Flour until the mixture resembles coarse, pea-sized crumbs. Work quickly to keep the Butter cold.

2. 2

   Drizzle in the Ice Water one tablespoon at a time, stirring gently with a Whisk after each addition, until the dough just comes together when pressed. It should not be sticky. Turn the dough onto a lightly All-Purpose Flour dusted surface, form it into a flat disc, wrap in Plastic Wrap, and refrigerate for at least 15 minutes.

3. 3

   Preheat your Oven to ![375°F]. Lightly grease a standard 24-cup Muffin Tin. On a lightly All-Purpose Flour dusted surface, roll the chilled dough out to about 1/8-inch thickness. Use a 3-inch round cookie cutter (or the rim of a Glass (Large)) to cut out 24 rounds, re-rolling scraps as needed.

4. 4

   Gently press each dough round into a mini Muffin Tin cup, easing it up the sides without stretching. The edges can be slightly rustic — they'll look charming once baked. Prick the bottom of each shell 2–3 times with a Dipping Fork to prevent puffing.

5. 5

   Blind bake the shells: press a small square of Aluminum Foil into each shell and fill with a pinch of dried beans or rice as pie weights. Bake for 8 minutes, then carefully remove the Aluminum Foil and weights. The shells should look dry and just barely set. Set aside while you prepare the filling.

6. 6

   In a large Measuring Cups or Mixing Bowl with a pour spout, whisk together the Eggs, Heavy Cream, Milk, Salt, Black Pepper, and Nutmeg (if using) until completely smooth and uniform.

7. 7

   Into each pre-baked shell, place a small pinch of crumbled Bacon, a pinch of minced Shallot, and a pinch of shredded Gruyere Cheese. Distribute the fillings as evenly as possible across all 24 cups.

8. 8

   Carefully pour or Ladle the Eggs custard into each shell, filling them about three-quarters full (roughly 1 tablespoon each). Leave a little room at the top — the custard will puff slightly as it bakes. Sprinkle a few chopped Chives on top of each quiche.

9. 9

   Bake at ![375°F] for 15–18 minutes, until the custard is just set with a very slight jiggle in the very center, and the tops are lightly golden. Do not overbake — the residual heat will finish setting the custard as they cool.

10. 10

    Let the mini quiches cool in the Muffin Tin for 5 minutes. Run a thin Spatula or Knife around the edges to loosen, then gently lift each quiche out. Serve warm or at room temperature.