Mini Quiches

Instructions

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.

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