关于此食谱

这些经典的迷你奶蛋饼是完美的一口大小的聚会最爱——黄油酥脆的派皮，里面填满了丝滑的咸味蛋挞液，配以培根、奶酪和香草。它们用途广泛，可以提前制作，无论是在早午餐餐桌还是派对拼盘上都很合适。这个经过充分测试的食谱会逐步引导你制作，每次都能得到完美凝固、金黄色的小奶蛋饼。

步骤说明

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.