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Mini Shrimp & Bacon Quiches

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!

Prep Time
10 mins
Cook Time
10 mins
Additional Time
1 hr 30 mins
Total Time
2 hrs 25 mins
Servings: 6 pieces
Course: Main Course , Appetizer
Cuisine: International

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):
    Cup of Yum
  1. Place the flour, salt, and butter in a food processor. Pulse until the mixture resembles breadcrumbs.
  2. Gradually add cold water while pulsing until the dough forms a ball.
  3. Wrap in plastic wrap and refrigerate for 1 hour.
  4. 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:
  1. Heat the olive oil in a saucepan over medium heat. Add the chopped leek and sauté for 3-4 minutes.
  2. Add the chopped salami or bacon and cook for another 5 minutes.
  3. Stir in the shrimp and cook on low heat for 3 minutes. Remove from heat and let cool completely.
For the Assembly and Baking:
  1. Preheat the oven to 175°C (345°F).
  2. Brush the chilled tart shells with egg white and prick the bottom with a fork.
  3. Divide the shrimp mixture evenly among the tart shells (about 1 teaspoon per tart).
  4. In a mixing bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until smooth.
  5. Place the tarts on a baking tray and carefully pour the egg mixture into each tart shell.
  6. Bake for about 30 minutes, or until the filling is set and the crust is golden brown.
  7. 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.