Description
Delightful mini quiches made with flaky puff pastry, crispy bacon, sharp cheddar cheese, and a creamy egg custard. Perfect as appetizers or a savory snack, these bite-sized quiches bake to a golden brown and are filled with flavorful ingredients including garlic and scallions for a deliciously rich and satisfying treat.
Ingredients
Puff Pastry
- 1 sheet puff pastry (frozen or homemade rough puff pastry)
Main Filling
- 3 slices bacon (cooked to crispy and chopped)
- 3 large eggs
- ⅔ cup heavy whipping cream
- ½ teaspoon kosher salt
- 1 clove garlic (minced)
- ¾ cup sharp aged cheddar cheese (shredded, like Dubliner)
- 2 scallions (thinly sliced)
Instructions
- Thaw Puff Pastry: Allow the puff pastry to thaw at room temperature for 20 minutes or overnight in the fridge to make it easier to roll out and work with.
- Cook Bacon: Fry the bacon until very crispy, either cooking as pieces and then cutting or cutting then frying. Drain on paper towels to remove excess fat, and chop into smaller pieces if needed.
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 425℉. Grease all wells of a muffin tin to prevent sticking of the pastry cups.
- Roll Out Puff Pastry: Slightly roll out the thawed puff pastry until it is about ⅛ inch thick for a delicate and flaky crust.
- Cut and Place Pastry Squares: Cut the puff pastry into 12 equal squares. Press each square into the wells of the muffin tin, using a cup or shot glass to push the pastry gently into all edges. Chill the prepared tart shells in the fridge while making the filling.
- Prepare Egg Custard: In a bowl, whisk together the eggs, heavy cream, and kosher salt until the mixture is very smooth with no streaks of egg visible. Transfer to a spouted container for easier pouring.
- Mix Filling Ingredients: Combine the crispy bacon, minced garlic, shredded cheddar cheese, and most of the sliced scallions in a bowl, saving some scallions for garnish.
- Assemble Quiches: Evenly distribute the bacon mixture among each pastry cup. Then carefully pour the egg custard over the filling, taking care to keep it inside the pastry shells. Sprinkle the remaining scallions over the top.
- Bake: Immediately place the muffin tin in the oven and reduce the temperature to 375℉. Bake on the center rack for 20 minutes until the quiches are puffed and golden brown. The quiches will be slightly puffy when hot and will settle as they cool.
- Cool and Serve: Remove the quiches from the oven and cool on a wire rack for 5 minutes. Use an offset spatula or fork to carefully lift the mini quiches from the muffin tin and transfer them to a serving platter. Serve warm for best flavor and texture.
Notes
- Make sure puff pastry is properly thawed but still cold to handle easily when rolling and cutting.
- Cooking bacon to a very crispy texture helps keep the filling from becoming soggy.
- You can prepare the quiche shells in advance and refrigerate them before filling and baking.
- Leftover mini quiches reheat well in the oven for a few minutes to refresh the crispness.
- For a vegetarian option, omit bacon and add sautéed mushrooms or spinach.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
