Mini Quiches

Instructions

1. Step 1

   Preheat the oven to 190°C. Lightly grease all 24 wells of the mini muffin pan.

   Ingredients used: 10.0 gr Butter

   Cookware: Mini muffin pan

2. Step 2

   Cook the bacon in a frying pan over medium heat until browned. Drain and let it cool slightly.

   Timer: 8 min (fixed)

   Ingredients used: 120.0 gr Bacon

   Cookware: frying pan

3. Step 3

   Cut 24 pastry rounds slightly wider than the muffin wells. Press one round gently into each well without stretching it.

   Ingredients used: 400.0 gr Shortcrust Pastry

   Cookware: 10 cm round cutter, Mini muffin pan

4. Step 4

   Divide the cooked bacon, Gruyère, and chives evenly among the pastry shells.

   Ingredients used: 12.0 gr Chive, 100.0 gr Gruyere Cheese

   Cookware: Mini muffin pan

5. Step 5

   Whisk the eggs, cream, milk, salt, black pepper, and nutmeg until evenly combined. Transfer the custard to a measuring jug.

   Ingredients used: 1.0 gr Black Pepper, 4.0 piece Egg, 3.0 gr Fine Salt, 0.2 gr Ground Nutmeg, 120.0 ml Heavy Cream, 120.0 ml Whole Milk

   Cookware: measuring jug, mixing bowl, whisk

6. Step 6

   Pour the custard into the pastry shells, stopping just below the rims. Bake at 190°C until the pastry is golden and the centers are set, reaching 74°C internally.

   Timer: 18 min (fixed)

   Cookware: Mini muffin pan

7. Step 7

   Rest the quiches in the pan, then loosen the edges and transfer them to a wire rack. Serve warm or at room temperature.

   Timer: 5 min (fixed)

   Cookware: Mini muffin pan, wire rack