Golden and crispy mini quiches generously filled with smoked bacon lardons and melting cheese. Perfect for appetizers or brunch, these delightful bites seduce everyone with their tender texture and rich, savory flavors.
⏱️45 min
📊Easy
👥12 servings
🍽️Snack
quickfamilyfestive
Ingredients
320 gshortcrust pastry
150 gsmoked bacon lardons
3 pièceseggs
200 mlcrème fraîche
100 ggrated Emmental cheese
1 pincéesalt and pepper
1 pincéenutmeg
Instructions
1PREHEAT THE OVEN TO 200°C: Turn on your oven and position the rack in the center. A well-stabilized temperature will ensure uniform cooking and a crispy pastry on the edges. Allow at least 10 minutes for preheating to reach optimal heat.
2PREPARE THE MOLDS: Use a mini-muffin or tartlet mold (12 cavities). Roll out the shortcrust pastry thinly between two sheets of parchment paper, then cut out 7 cm diameter discs using a cookie cutter. Gently press each disc into the mold cavities, bringing the edges up well. Lightly prick the bottom with a fork to prevent the pastry from puffing up.
3PREPARE THE FILLING: Sauté the bacon lardons dry in a skillet over medium heat for 3 to 4 minutes, stirring regularly until they begin to lightly brown and release their fat. Drain them on paper towels to remove excess fat, which will prevent your quiches from becoming too greasy.
4PREPARE THE QUICHE CUSTARD: In a bowl, beat the 3 eggs with the crème fraîche using a fork or whisk. Season generously with salt, pepper, and grated nutmeg, which will add a subtle hazelnut flavor characteristic of traditional quiches. The custard should be well combined and liquid.
5FILL THE QUICHES: Distribute the cooked bacon lardons evenly into each pastry cavity. Gently pour the egg custard until three-quarters full, leaving a little space to prevent overflow during cooking. Generously sprinkle grated Emmental cheese on top of each mini-quiche.
6BAKE: Place the mold in the center of the preheated 200°C oven. Bake for 18 to 22 minutes, until the quiches are well puffed, golden on top, and the custard is set but still slightly jiggly in the center (test with a knife: the blade should come out almost dry). Remove from the oven and let cool for a few minutes before gently unmolding.