Total Time: 40 min
Prep:          10 min
Baking:       25-30 min
Yield:          4 - 6 servings
Level:          Easy

Ingredients:

Quiche crust

• 2 1/2 cup all-purpose flour
  
• 1 1/4  cup cold butter
• 1/3 cup cold water
• 1/2 tsp salt

Filling

• 1/2 pound of bacon diced o or  (I use ham instead)
  
• 1/4 tsp freshly ground nutmeg
• 3 eggs
  
• 1/2 cup  milk
• 1/3 cup heavy cream
• 1 cup finely shredded Gruyère
• 1 tsp pepper
• 2 tsp salt

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Directions:

Crust: 

1.  To make the crust, mix flour and salt in a bowl. 
   
2.  Dice  the cold butter and add into flour. 
   
3.  Work until it resembles coarse sand with a few pea-sized pieces of butter still visible. 
   
4.  Sprinkle the water evenly over the mixture and toss gently a few times, just until it forms a dough that holds together.
   
5.  Wrap the dough in plastic wrap, and chill for 30 minutes in the freezer before working with it. 
   
6.  Preheat the oven to 350 degrees F. 
   
7.  Roll out the dough and transfer to prepared mini tarte pan. 
   
8.  Bake the crust for about 20 minutes or until firm. 
   
9.  Remove the pans from the oven and brush with the beaten egg.
   
10.  Place once again the pans into oven and bake for about 5 minutes.

Filling:

1. To make a filling, dice or cut into strip bacon.
   
2. Place the skillet over medium heat. 
   
3. Cook the bacon until become crips, translucent  and the fat is rendered.
4. Remove the bacon and drain on paper towels.
5. Arrange the bacon and one half  the cheese over the the bottom of each baked crust.
6. In a bowl whisk the eggs, cream and milk.
7. Season with salt, pepper and nutmeg and whisk well.
8. Coat with the egg mixture before sprinkling with the remaining cheese.
9. Bake for about 20 minutes or until golden and the center of the quiche has set or the knife inserted comes out clean. 
   
10. Place on a wire rack to cool slightly. 
    
11. Remove from the mini tarte pans and enjoy.