Almost a month ago now, I had some friends over for an afternoon of baking, movie watching, and chatting. We decided that we would make brunch together and then bake some bread. I really wanted to make quiche, but I didn’t want to make my mom’s quiche recipe since it makes two 9″ quiches, and I think that even one would have been too much for the three of us. So, I decided to change things up a bit. I had received some tartlet pans for my birthday, so I created a new recipe for six tiny quiches – this time with crust, since I’ve always made them crustless – and wow, does the crust make a difference! The next weekend I made them for my hubby, who has always avoided quiche, and even he liked them! This made me very happy, since quiche is probably my favorite thing to have for brunch. If you know anyone who doesn’t like quiche, try this recipe on them – perhaps you’ll convert them, too!
For the pastry:
- 1 tsp dried basil
- 1/2 tsp salt
- 1 cup all-purpose flour
- 1 stick butter
- 4 tablespoons ice water
For the filling:
- 6 slices bacon
- 3 eggs
- 1 and 1/2 cups whipping cream
- 1/2 cup mozzarella cheese
- Pinch of pepper
Preheat the oven to 375 degrees. Cook the bacon in a skillet just the way you like it – I like mine nice and crispy.
To make the pastry, whisk together the flour, salt, and basil in a medium bowl. Cut the butter into pieces, and using a pastry blender, mix the butter into the flour mixture until crumbly. Add in the water, 1 tablespoon at a time, until the dough comes together. Roll out the dough on a well-floured surface and cut into pieces big enough for each tartlet pan; it doesn’t have to be perfect.
Press the dough into the tartlet pans, and then set the tartlet pans on a baking sheet. Bake the pastry shells by themselves for about 5 minutes.
In the meantime, beat the eggs, cream, and seasonings in a mixing bowl until blended. Stir in the mozzarella cheese and bacon.
Pour the mixture into the hot pastry shells.
Bake about 20 minutes or until the quiches have puffed and browned.
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