Ingredients:

  • 1 1/4 cups (150g) all-purpose flour, plus extra for dusting
  • 1/2 teaspoon (3g) salt
  • 1/2 cup (113g) unsalted butter, cold and cubed
  • 4-6 tablespoons (60-90 ml) ice water
  • 4 ounces (113g) thick-cut bacon, diced
  • 1 small onion, finely chopped
  • 1 cup (240ml) heavy cream
  • 3 large eggs
  • 1/4 teaspoon (1.5g) salt
  • 1/4 teaspoon (1.5g) black pepper
  • 1/2 cup (57g) Gruyère cheese, grated
  • Pinch of nutmeg

Instructions:

  1. Combine flour and salt in a food processor or bowl. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add ice water until the dough just comes together. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  2. Cook bacon in a saucepan until crisp. Remove bacon and set aside, reserving some bacon fat. Sauté onion in the reserved bacon fat until softened. In a bowl, whisk together cream, eggs, salt, pepper, and nutmeg. Stir in the cooked bacon, sautéed onion, and grated Gruyère cheese.
  3. Preheat oven to 375°F (190°C). Roll out the chilled pastry on a lightly floured surface to 1/8-inch thickness. Cut out circles of pastry large enough to line each mini muffin cup. Gently press the pastry into each muffin cup. Pour the custard filling into each pastry-lined cup, filling almost to the top. Bake for 20-25 minutes, or until the pastry is golden brown and the filling is set.
  4. Let the mini quiches cool in the muffin tin for a few minutes before carefully removing them. Serve warm or at room temperature.