Mini Quiches Lorraine Perfect BiteSized Appetizers

Instructions:

1. Combine flour and salt in a food processor or bowl. Pulse/cut in cold butter until mixture resembles coarse crumbs.
2. Gradually add ice water, pulsing/mixing until the dough just comes together.
3. Form the dough into a disc, wrap in plastic wrap, and chill for at least 1 hour.
4. Cook bacon in a skillet until crispy. Drain on paper towels and set aside.
5. On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness.
6. Use a cookie cutter (or knife) to cut out circles of dough slightly larger than the muffin cups. Gently press each circle into a muffin cup, trimming any excess dough.
7. In a bowl, whisk together eggs, heavy cream, milk, salt, pepper, and nutmeg (if using).
8. Sprinkle cooked bacon and Gruyère cheese into each pastry shell. Pour the egg mixture over the bacon and cheese, filling each cup almost to the top.
9. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the filling is set and the pastry is golden brown.
10. Let the 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.