📝 About This Recipe
These elegant mini quiches offer a sophisticated nod to the classic French bistro staple, featuring a buttery, flaky crust and a silky-smooth custard center. Each bite is a harmonious blend of smoky slab bacon, nutty Gruyère cheese, and a hint of nutmeg, perfectly portioned for effortless entertaining. Whether served at a brunch or as a cocktail party hors d'oeuvre, these golden pastries deliver a luxurious, melt-in-your-mouth experience that is quintessentially Parisian.
🥗 Ingredients
The Pastry Crust
- 1.5 cups All-purpose flour (chilled)
- 1/2 cup Unsalted butter (cold, cubed into small pieces)
- 3-4 tablespoons Ice water (as needed for binding)
- 1/2 teaspoon Salt
The Savory Filling
- 6 slices Thick-cut bacon (finely diced)
- 1 small Shallot (minced)
- 1 cup Gruyère cheese (finely shredded)
- 2 tablespoons Fresh chives (finely chopped)
The Silk Custard
- 3 Large eggs (at room temperature)
- 3/4 cup Heavy cream
- 1/4 cup Whole milk
- 1/8 teaspoon Ground nutmeg (freshly grated if possible)
- 1/4 teaspoon Black pepper (freshly cracked)
- 1/4 teaspoon Sea salt (adjust based on saltiness of bacon)
👨🍳 Instructions
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1
In a large bowl, combine the flour and salt. Use a pastry cutter or your fingertips to rub the cold butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
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2
Gradually add ice water, one tablespoon at a time, mixing gently until the dough just begins to hold together. Wrap the dough in plastic wrap, flatten into a disk, and refrigerate for at least 30 minutes.
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3
Preheat your oven to 375°F (190°C). Lightly grease a 24-cup mini muffin tin with butter or non-stick spray.
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4
In a medium skillet over medium heat, sauté the diced bacon until crisp and golden brown. Use a slotted spoon to transfer the bacon to a paper towel-lined plate.
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5
Discard all but one tablespoon of bacon fat from the skillet. Add the minced shallots and cook for 2-3 minutes until soft and translucent. Remove from heat.
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6
On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a 2.5-inch round cookie cutter to cut out 24 circles.
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7
Gently press each dough circle into the bottom and up the sides of the mini muffin cups. Prick the bottoms lightly with a fork.
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8
In a medium mixing bowl, whisk together the eggs, heavy cream, milk, nutmeg, salt, and pepper until completely smooth and slightly frothy.
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9
Distribute the cooked bacon, sautéed shallots, and shredded Gruyère evenly among the pastry shells.
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10
Carefully pour the egg mixture into each shell, filling them about 3/4 of the way to the top to prevent overflowing during baking.
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11
Sprinkle the chopped chives over the top of each quiche for a pop of color and fresh onion flavor.
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12
Bake for 20-25 minutes, or until the pastry is golden and the custard is set and lightly puffed.
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13
Allow the quiches to cool in the tin for 5 minutes before gently lifting them out with a small offset spatula or knife.
💡 Chef's Tips
For the flakiest crust, ensure your butter and water are ice-cold; this creates steam pockets during baking. Avoid over-whisking the eggs to prevent too many air bubbles, which can cause the quiches to collapse after cooling. If you're short on time, a high-quality store-bought refrigerated pie crust works as an excellent substitute. Always grate your own Gruyère; pre-shredded cheeses are coated in potato starch which can affect the creaminess of the melt. To prevent a soggy bottom, you can blind-bake the empty shells for 5 minutes before adding the filling, though it's not strictly necessary for mini versions.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Champagne or a dry Sauvignon Blanc to cut through the richness. Serve alongside a simple arugula salad tossed in a lemon-shallot vinaigrette. Arrange on a slate platter with fresh grapes and walnuts for a classic French presentation. These are excellent served warm, but they can also be enjoyed at room temperature for picnic-style dining. Offer a side of Dijon mustard or a dollop of crème fraîche for guests who enjoy extra tang.