Mini Quiche Recipe

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  Unsalted Butter
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  Flour, All-Purpose, White(360g)
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  ½ teaspoon kosher salt
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  5-8 tablespoons ice water
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  Egg, Whole, Large
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  2% Milk(80g)
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  ½ teaspoon kosher salt
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  Bacon, Pork(60g)
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  Cheese, Italian Blend, Shredded(60g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Bell Pepper(60g)

Instructions

1. 1Combine the flour and salt in a food processor and pulse to combine. Add the butter and pulse 10–20 times until the mixture has a sandy texture with both larger and smaller chunks. While pulsing, slowly add ice water 1 tablespoon at a time until the dough just sticks together when pressed between your forefinger and thumb.
2. 2Transfer the dough to a clean work surface, shape into a 1-inch-thick disk with minimal handling, wrap in plastic wrap, and chill for at least 2 hours (or up to 3 days).
3. 3Let the dough soften on the counter for 2–3 minutes if needed, then roll on a lightly floured surface to ¼ inch thick. Cut 24 rounds using a 2½-inch cutter, re-rolling scraps as necessary. Gently stretch and press each round into a greased mini muffin pan well, then chill the pans in the fridge.
4. 4Preheat the oven to 375°F with a rack in the center. In a large mixing bowl or measuring cup, whisk together the eggs, milk, and salt until totally smooth with no visible egg white streaks.
5. 5Divide the cooked bacon, Italian blend cheese, and bell pepper evenly among the 24 muffin cup crusts.
6. 6Pour the egg mixture evenly into each muffin cup, leaving ¼ inch of space at the top for expansion.
7. 7Bake at 375°F for 25–27 minutes, until the tops are golden brown and the centers are set when tested with a butter knife.
8. 8Cool in the pan for 5 minutes, then transfer to a wire rack. Once completely cool, divide the mini quiches evenly into 4 airtight containers (6 quiches per container) and refrigerate or freeze for meal prep.