迷你奶蛋饼
开胃菜55 分钟24 份中等关于此食谱
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
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
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
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
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
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
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
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
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
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
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.
