Mini Shrimp & Bacon Quiches
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Prep Time
10 mins
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Cook Time
10 mins
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Additional Time
1 hr 30 mins
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Total Time
2 hrs 25 mins
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Servings
6 pieces
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Course
Main Course, Appetizer
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Cuisine
International
Mini Shrimp & Bacon Quiches
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These Mini Shrimp & Bacon Quiches are a delicious, French-inspired treat perfect for brunch or elegant gatherings. Featuring a flaky pâte brisée crust filled with a creamy, savory mixture of shrimp, leeks, and bacon (or salami), these tarts are rich in flavor yet easy to make. Serve them warm with a fresh salad for a sophisticated and satisfying meal!
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Ingredients
For the pate brisée:
- 300 gr flour
- 180 gr cold butter cubed
- 60 ml cold water
- ½ teaspoon salt
- 1 egg white for brushing the pastry
For the filling:
- 3 eggs
- 500 ml heavy cream
- 1 ½ teaspoons salt
- ½ teaspoon pepper
- ½ teaspoon freshly ground nutmeg
- 3 lices Bacon (or dry salami) finely chopped
- 1 small leek stalk if large half finely chopped
- 355 gr mini shrimps
- 2 tablespoons olive oil
Instructions
For the pate brisée (Shortcrust Pastry):
- Place the flour, salt, and butter in a food processor. Pulse until the mixture resembles breadcrumbs.
- Gradually add cold water while pulsing until the dough forms a ball.
- Wrap in plastic wrap and refrigerate for 1 hour.
- Roll out the dough to about ¼ inch (0.5 cm) thickness. Cut out six 6-inch (15 cm) rounds and press them into six mini tart shells. Trim the edges if needed and refrigerate for another 30 minutes.
For the filling:
- Heat the olive oil in a saucepan over medium heat. Add the chopped leek and sauté for 3-4 minutes.
- Add the chopped salami or bacon and cook for another 5 minutes.
- Stir in the shrimp and cook on low heat for 3 minutes. Remove from heat and let cool completely.
For the Assembly and Baking:
- Preheat the oven to 175°C (345°F).
- Brush the chilled tart shells with egg white and prick the bottom with a fork.
- Divide the shrimp mixture evenly among the tart shells (about 1 teaspoon per tart).
- In a mixing bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until smooth.
- Place the tarts on a baking tray and carefully pour the egg mixture into each tart shell.
- Bake for about 30 minutes, or until the filling is set and the crust is golden brown.
- Let cool slightly before serving.
Notes
- Tips:
- Serve with a fresh side salad.
- During summer, try replacing the shrimp with grilled chicken or grilled eggplant for a delicious alternative.
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