Ingredients:

  • 1 ¼ cups All-Purpose Flour (plus extra for dusting)
  • ½ cup (1 stick) Unsalted Butter, very cold, cut into small cubes
  • ¼ tsp Fine Sea Salt (for crust)
  • 3-4 Tbsp Ice Water
  • 6 oz Thick-Cut Bacon (Lardons), diced finely
  • 3 large Large Eggs
  • ½ cup Heavy Cream (Double Cream, 35% fat)
  • ½ cup Gruyère Cheese, freshly grated
  • ¼ tsp Black Pepper, freshly ground
  • Pinch Nutmeg, freshly grated
  • ¼ tsp Salt (for filling)

Instructions:

  1. Make the Shortcrust Dough: Combine the flour and salt. Cut in the cold butter using your fingertips or a food processor until the mixture resembles coarse sand (pea-sized pieces of butter remaining are fine).
  2. Bind and Chill: Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Form into a flat disc, wrap tightly in cling film, and refrigerate for a minimum of 30 minutes.
  3. Prepare the Bacon: Sauté the diced bacon/lardons in a skillet over medium heat until crispy. Drain thoroughly and pat dry with paper towels to remove all excess grease. Set aside.
  4. Preheat Oven: Preheat the oven to 375°F (190°C). Lightly grease the mini muffin tin.
  5. Roll the Dough: Remove the dough from the fridge and let it sit for 5 minutes. On a lightly floured surface, roll the dough to about ⅛ inch (3 mm) thickness.
  6. Cut and Place: Use the 2 ½ inch (6-7 cm) cutter to cut out rounds. Gently press each round into the cups of the mini muffin tin. Prick the bottom of each shell once or twice with a fork (docking).
  7. Make the Custard: In a medium bowl, whisk the eggs until light and frothy. Whisk in the heavy cream, black pepper, nutmeg, and the ¼ tsp of salt. Whisk until smooth and well combined.
  8. Fill the Shells: Divide the crispy bacon pieces and grated Gruyère cheese evenly among the 24 pastry shells.
  9. Pour the Custard: Carefully pour the egg and cream mixture over the bacon and cheese, filling each shell almost to the rim.
  10. Bake: Bake for 22 to 25 minutes, or until the custard is set, puffed slightly, and the crusts are golden brown. The center should show no liquid wobble when gently shaken.
  11. Cool and Release: Remove the tin from the oven. Let the quiches cool in the tin for 5 minutes before carefully using a small offset spatula or knife tip to lift them out.
  12. Serve: Serve warm or at room temperature.