Mini Quiche Lorraine

Instructions

1. Prepare the muffin tin
   Preheat the oven to 375°F (190°C). Thoroughly grease a 12-cup muffin tin with butter to prevent sticking. Alternatively, you can use non-stick cooking spray.
2. Prepare the pastry
   Unroll the shortcrust pastry sheet on a lightly floured surface. Using a 3.5-inch (9cm) round cutter, cut out 12 circles. Gently press each circle into the muffin cups, ensuring they cover the bottom and sides. Chill in the refrigerator for 15 minutes while preparing the filling.
3. Cook the bacon and onion
   In a frying pan over medium heat, cook the diced bacon until it begins to crisp, about 5-6 minutes. Add the chopped onion and cook for another 3-4 minutes until the onion is soft and translucent. Remove from heat and allow to cool slightly.
4. Prepare the filling
   In a large bowl, whisk together the eggs and heavy cream until well combined. Stir in the grated Gruyère cheese, nutmeg, salt, pepper, and chopped chives. Add the cooled bacon and onion mixture and stir to combine.
5. Fill the pastry cases
   Remove the muffin tin from the refrigerator. Divide the filling evenly among the pastry cases, filling each about 3/4 full to allow room for expansion during baking.
6. Bake the quiches
   Place the muffin tin on a baking sheet to catch any potential overflow. Bake in the preheated oven for 20-25 minutes until the filling is set and the pastry is golden brown. The quiches should be slightly puffed up and a knife inserted in the center should come out clean.
7. Cool and serve
   Allow the mini quiches to cool in the tin for 5 minutes, then carefully remove them using a small knife to gently loosen the edges if needed. Serve warm or at room temperature, garnished with additional fresh chives if desired.