Mini Quiche (Meaty & Veggie Versions)

In a food processor, add the flour, cubed butter, and salt. Pulse 15-20 times or until the mixture resembles coarse breadcrumbs.

With the motor running on low, pour in 2 tablespoons of ice-cold water through the tube. Increase the speed to high and process for about 30 seconds. The dough will come together and form a ball around the food processor blade. If it still looks dry after 20 seconds and isn’t starting to come together, add more water, a 1/2 tablespoon at a time. We used 4 tablespoons total. Stop the processor as soon as the ball forms.

Turn the dough out onto a lightly floured surface. Use your hands to bring together any stray bits of dough and form into a smooth ball. Wrap in plastic wrap, then flatten into a disc, which will make rolling out easier later. Refrigerate for one hour.

Meanwhile, make the egg mixture and prepare the fillings.

Add the eggs, cream, milk, salt, and pepper to a bowl. Whisk until combined. You can put the bowl in the fridge until you need it.

Add two teaspoons of oil to a pan and cook the bacon until crisp. Remove from the pan to a plate, cut into small pieces, and set aside.

Using the same pan, add the finely chopped onion and sautè until soft. Remove from the pan and transfer to a bowl, then set aside.

Wipe out the pan and add a tablespoon of butter, heat until melted, then add the finely chopped mushrooms. Cook until sautéed, then add the garlic and cook for a further minute. Add the chopped spinach and cook until wilted. Remove from the pan and transfer to a bowl, then set aside.

Preheat the oven to 350ºF.

Once the dough has chilled, lightly dust your work surface with flour and turn the dough out onto it. Using a lightly floured rolling pin, roll the dough out to 3-4mm in thickness.

Cut out 8 cm (3-inch) rounds from the dough, then press each round into the holes of the muffin pan. Use a regular 12-cup muffin pan. You don't need to grease the pan. Prick the bottom of the pastry with a fork.

Bake in the preheated oven for 5 minutes. After that, the pastry will puff up slightly, so gently press it back down with the back of a spoon.

Sprinkle the cheese over each partially baked crust. Add your chosen fillings. For example, Meaty: Bacon + onion + mushroom + spinach + Gruyère. Or, Veggie: Mushroom + spinach + Gruyère. Or, fill half the muffin cups with meaty mixture and half with veggie mixture.

Then pour the egg mixture evenly over the top, filling each so the egg mixture is just below the rim of the pastry.

Bake in the 350ºF oven for 20 minutes or until the egg mixture looks set and the tops are lightly golden. Let cool for a few minutes before removing the mini quiches from the muffin pan.

Scatter over the chopped herbs and serve warm or at room temperature.