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Ingredients
- Tart pastry for 6 mini-quiches:
- 1 1/2 C. all-purpose flour
- 1/2 tsp. salt
- 6 T. cold unsalted butter,
- cut into bits
- 2 T. cold vegetable shortening
- 3-4 T. ice water
- 1/2 C. heavy cream
- 1/2 C. milk
- 3 eggs
- 1 T. unsalted butter, melted
- 1/2 C. grated Gruyere cheese
- Salt and freshly ground black pepper to taste
- Cayenne pepper, to taste
- Freshly grated nutmeg, to taste
- 3 cooked bacon slices, chopped
Details
Servings 6
Preparation
Step 1
TO PREPARE TART SHELL:
Into a bowl sift the flour and salt. Add the butter and vegetable shortening and blend the mixture until it resembles coarse crumbs. Add enough of the ice water to gather the mixture together in a ball. Knead lightly to combine dough and chill, wrapped
in plastic, for 30 minutes.
Position rack in lower third of oven; preheat to 425°F. On a lightly floured surface, divide pastry into 6 portions and form into balls. Roll out each into a 6" round. Press each round into a 4' quiche pan; fold in overhang.
Line shells with parchment, fill with pie weights or uncooked rice and bake 10 minutes. Remove parchment and weights; bake until shells are golden, 7-10 minutes more. Reduce heat to 375°F.
In a bowl, whisk together cream, milk, eggs, butter, cheese, salt, black pepper, cayenne and nutmeg. Divide bacon among tart shells, then pour filling into shells.
Bake until filling is set and puffed and crust is golden brown, 15-20 min. Let cool 5 minutes before serving.
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