Ingredients:

  • 1 ½ cups All-Purpose Flour
  • ½ tsp Fine Sea Salt (for pastry)
  • 8 Tbsp Unsalted Butter, cold and cubed
  • 3–5 Tbsp Ice Water
  • 4 oz High-Quality Bacon or Lardons, diced small
  • 1 medium Shallot or Small Yellow Onion, finely diced
  • 4 oz Gruyère Cheese, freshly grated
  • 3 large Eggs, room temperature
  • ¾ cup Heavy Cream (Double Cream)
  • ¼ cup Whole Milk
  • ½ tsp Fine Sea Salt (for filling)
  • ¼ tsp Freshly Ground Black Pepper
  • ⅛ tsp Pinch of Ground Nutmeg

Instructions:

  1. Make the Pastry: Combine flour and salt. Cut in the cold butter (using a pastry blender, food processor, or fingers) until the mixture resembles coarse crumbs.
  2. Hydrate and Chill: Add ice water 1 tablespoon at a time, mixing until the dough just comes together into a shaggy ball. Flatten into a disc, wrap tightly in cling film, and chill in the refrigerator for at least 30 minutes.
  3. Cut the Rounds and Blind Bake Prep: Preheat oven to 375°F (190°C). Lightly flour a surface, roll the chilled dough thinly (about ⅛ inch thick), and cut 24 rounds using a 2-inch cutter. Gently press each round into the cups of a mini-muffin tin and prick the bottoms several times with a fork (docking).
  4. Blind Bake: Line the shells with small squares of parchment paper or foil and fill with baking weights. Bake for 12 minutes. Remove weights and paper, and bake for a further 3–5 minutes until just beginning to turn pale gold. Set aside to cool.
  5. Sauté the Bacon: Cook the diced bacon or lardons in a frying pan over medium heat until crisp. Remove the bacon with a slotted spoon and drain thoroughly on paper towels. Discard most of the fat, leaving about 1 teaspoon.
  6. Cook Aromatics: Add the diced shallots to the remaining fat in the pan and sauté until soft and translucent (about 3 minutes). Set aside.
  7. Prepare the Custard: In a medium bowl, whisk the eggs, heavy cream, milk, salt, pepper, and nutmeg until fully combined. Strain the custard through a fine-mesh sieve into a measuring jug for the smoothest result.
  8. Layer the Ingredients: Divide the grated Gruyère cheese and the cooked bacon/lardons evenly among the 24 blind-baked shells. Top with a pinch of the sautéed shallots.
  9. Pour the Custard: Carefully pour the strained custard mixture over the fillings, filling each shell almost to the rim (leave about ⅛ inch headspace).
  10. Bake: Return the muffin tin to the oven (still at 375°F / 190°C). Bake for 15–18 minutes, or until the custard is set, puffed slightly, and the tops are golden brown. A sharp knife inserted near the centre should come out mostly clean.
  11. Cool and Serve: Allow the quiche bites to cool in the tin for 5–10 minutes before gently releasing them. Serve warm or at room temperature.