Mini Bacon And Gruyère Quiche Cups Recipe
Prep Time:
40 minutes
Cook Time:
20 minutes
Servings:
48 Cups
Ingredients
  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 16 tablespoons butter (2 sticks), chilled and cubed
  • 6 strips bacon, diced
  • 4 eggs
  • ½ cup whole milk
  • ½ cup heavy whipping cream
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ cup shredded Gruyère cheese
  • 2 tablespoons finely chopped chives
Directions
  1. To make the crust, add the flour and salt to a food processor. Add the butter cubes and pulse until chopped into pea-sized pieces, about 10 pulses.
  2. Add ½ cup ice-cold water and pulse until a ball of dough forms.
  3. Remove the dough from the food processor and gently knead it into a disc. Chill for 30 minutes.
  4. In the meantime, heat a cast iron skillet over medium heat.
  5. Add the bacon pieces and cook until crispy, about 5 minutes.
  6. Drain on a paper towel-lined plate.
  7. In a large bowl, whisk the eggs, milk, cream, salt, and pepper together until smooth.
  8. Preheat the oven to 350 F and spray a mini muffin tin generously with cooking spray.
  9. Roll the dough out to ⅛-inch thickness, or about the thickness of a quarter.
  10. Using a 3-inch round biscuit cutter or cookie cutter, cut 24 rounds out of the dough. Chill the remaining dough while the first batch bakes.
  11. Press into the muffin tin to form pie cups.
  12. Divide the bacon and Gruyère across the cups, filling just under halfway, or a pinch of each ingredient. Save some Gruyère for the top.
  13. Pour the egg mixture to fill each cup.
  14. Top with Gruyère.
  15. Bake for 25 to 30 minutes, or until just set. To make 48, repeat with the remaining ingredients.
  16. Let the cups cool before removing them from the muffin tin. Top with chopped chives to serve.