Quiche Lorraine Mini

In a large bowl, rub the cold butter into the flour until it resembles fine breadcrumbs. Add the ice water a little at a time, stirring with a knife until the dough just comes together. Shape into a disc, wrap in cling film, and chill for 20 minutes.

While the pastry chills, fry the diced bacon in a dry pan over medium heat until golden and crisp. Drain on kitchen paper. In a jug, whisk the eggs, cream, milk, nutmeg, salt, and pepper until smooth.

Preheat the oven to 200°C (400°F). Roll out the pastry on a lightly floured surface to about 3 mm thick. Cut out 12 rounds using a 9 cm (3.5 in) cutter, then press into the holes of a 12-hole muffin tin, easing the pastry up the sides.

Prick the pastry bases with a fork. Line each with a small square of baking parchment and fill with baking beans or rice. Bake for 8 minutes, then remove the parchment and beans, and bake for a further 3 minutes until lightly golden.

Divide the cooked bacon and grated Gruyère among the pastry cases. Pour the egg custard over the top, filling each case about three-quarters full. Bake for 12–15 minutes until the filling is set and the tops are golden.

Let the quiches cool in the tin for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.