Mini Quiches with Bacon and Cheddar
Bite-size quiches with a buttery homemade crust, bacon, sharp cheddar and chives. Made for a party tray.
Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.
Mini quiches are the bite everyone reaches for at a brunch, a baby shower or a holiday open house. A crisp, buttery pastry cup holds a soft egg custard with smoky bacon, little cubes of sharp cheddar and fresh chives, and they taste just as good warm as they do at room temperature.
In the Thermomix® TM7™, the pastry dough comes together in seconds, and after it chills, the same bowl mixes the custard. The bacon crisps in a skillet on the stove while the dough rests, and the oven does the rest. One batch fills a 24-cup mini muffin pan, enough for a party tray.
Made in the Thermomix® TM7™
Mini Quiches with Bacon and Cheddar
Makes: 24 mini quiches
- Prep30 min
- Cook30 min
- Total1 h 30 min
- Serves12
Ingredients
For the pastry
For the filling
Instructions
- Place the flour, butter and salt in the mixing bowl and mix 10 sec/speed 6, until it looks like coarse crumbs.
- Add the ice water and mix 15 sec/speed 4, just until the dough starts to clump. Press it into a flat disc, wrap it and refrigerate for 30 minutes.
- Meanwhile, cook the bacon in a skillet on the stove over medium heat for 8 to 10 minutes, until crisp. Drain it on paper towels and chop it into small pieces.
- Preheat the oven to 190°C (375°F) and grease a 24-cup mini muffin pan. Roll the dough on a floured counter to 3 mm (1/8 in) thick, cut 24 rounds with a 6.5 cm (2 1/2 in) cutter, rerolling the scraps once, and press them into the cups.
- Scrape any leftover dough out of the mixing bowl. Add the eggs, half-and-half, salt, pepper and nutmeg and mix 10 sec/speed 4.
- Divide the bacon and cheddar among the pastry cups, pour in the custard until each cup is almost full (about 1 tbsp each) and sprinkle with the chives.
- Bake in the oven for 18 to 22 minutes, until the filling is puffed and set in the center and the pastry is golden. Let them cool in the pan for 5 minutes, then lift them out with a small knife.
- Garnish with more chives and serve warm or at room temperature.
Tips
- Short on time? Use 1 package of refrigerated pie crust (2 crusts) instead of the homemade pastry and start at step 3.
- Make ahead: bake, cool and freeze them in a single layer, then keep them in a freezer bag up to 2 months. Reheat from frozen in the oven at 180°C (350°F) for 10 to 12 minutes.
- Change the filling: ham and Swiss, sautéed spinach and feta, or chorizo and Monterey Jack all work with the same custard.
- Leftovers keep 3 days in the fridge. Warm them in the oven so the crust stays crisp.
