Ingredients:

  • 1 1/4 cups (150g) all-purpose flour, plus more for dusting
  • 1/2 teaspoon (2g) salt
  • 1/2 cup (113g) cold unsalted butter, cut into cubes
  • 1/4 cup (60ml) ice water
  • 6 large eggs
  • 1 cup (240ml) heavy cream
  • 1/2 cup (120ml) whole milk
  • 1/4 teaspoon (1g) salt
  • 1/4 teaspoon (1g) black pepper
  • 1 cup (100g) shredded Gruyere cheese
  • 1/2 cup (75g) cooked bacon, crumbled
  • 1/4 cup (25g) finely chopped green onions

Instructions:

  1. Make the Pastry (or thaw pre-made pastry): (From Scratch): Combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water until dough comes together. Form into a disk, wrap in plastic wrap, and chill for at least 1 hour. (Pre-made): Thaw according to package directions.
  2. Prepare the Mini Quiche Shells: Roll out pastry on a lightly floured surface to about 1/8 inch thickness. Cut out circles slightly larger than the diameter of the mini muffin cups. Gently press pastry circles into each muffin cup, trimming any excess. Prick the bottoms of the crusts with a fork.
  3. Prepare the Filling: In a large bowl, whisk together eggs, heavy cream, milk, salt, and pepper. Stir in the Gruyere cheese, crumbled bacon (or other fillings), and green onions.
  4. Assemble and Bake: Carefully pour the filling into each mini quiche shell, filling almost to the top. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the filling is set and the crust is golden brown.
  5. Cool and Serve (or Store): Let the mini quiches cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.