In high school my lab partner and I did some experimenting or maybe we lost track of what we were doing. I can’t quite remember but I know we were having fun which you are NOT supposed to do in chemistry class, especially if your teacher wrote the textbook.
We may have been re-enacting Peanuts dances for each other. There’s a chance we were waving our arms back and forth like windshield wipers and hopping from side to side whenever Mr. Textbook’s back was turned.
Beakers overflowed. Surfaces sizzled. Linoleum squares got syrupy.
My kitchen has been like that lab at least five times since Saturday. I put the hurt on it.
A mad scientist impulse woke me up at 6am and told me to make flakey, portable pastries and featherlight, homemade ho-hos.
Theories were tested and clearly required more lab time.
The mini fridge went Rambo and froze all the beer into beer-flavored slushies.
I’m convinced these occurrences were the result of long-awaited, telepathically-delivered revenge. Listen, Mr. Textbook, we’re even. Okay?
In art school my first painting teacher told my freshman class that if we wanted to be artists we should learn to type.
He also said, “You gotta make bad art to make good art.”
I did way better in art school than I did in high school chemistry.
And that painting teacher was right about the good, the bad and the typing.
Here’s the good:
Buttery, flakey, savory Bacon-chocked Mini Quiches!
I made these in my new, mini muffin tray. I’m a fan and I don’t care if it’s trendy. The mini muffin tray inspires me.
Without it I never would have made Bacon-chocked Mini Quiches and then what would you serve at your next brunch party?
What would you snack on while you chillax in your pjs this weekend?
Mini quiches can be stored in airtight containers in the fridge for 2-3 days. Reheat for a minute or two in a toaster oven. Don’t reheat in a microwave…wrecks the texture and makes the crust soggy.
Have a Bacon-chocked Mini Quiche! And I recommend dancing like Linus or Lucy or Snoopy. If you’re blue it’ll heal ya and if you’re already happy you might get punchy.
This theory has been lab tested.
quantity: 20 mini quiches
*Note: prep times are broken down separately in case you want to make the crust early. You can wrap the dough disks in plastic and store them in the fridge for up to three days. This works well if you’re prepping for a party and want to make multiple batches. You can double the recipes. Totally works.
- prep time for making crust: 10 minutes to assemble, chill for minimum of 20 minutes.
- prep time for rolling and cutting crust: 15 minutes
- prep time for making the filling: 15 minutes
- baking time: 22-26 minutes at 350 degrees
If you’re making Bacon-chocked Mini Quiches, crust and all, in one round you’ll need approximately 1 hour and 15 minutes - 1 hour and 30 minutes.
Here’s the order I find to be most expedient:
- chop butter for crust, place in freezer
- put a bowl of water in freezer to chill for crust
- measure and combine dry ingredients for crust
- get bacon started for filling, preheat oven
- finish making the crust (i.e., cut in the butter, water, form and wrap and chill)
- shred cheese and finish making the filling
- roll dough out
- assemble quiches
- bake then cool
- eat one
- repeat step 9
Buttery Pie Crust:
- 1 1/4 cups unbleached flour
- 3/4 Tablespoons sugar
- 1/2 teaspoon kosher salt
- 3/4 cups unsalted butter (one and a half sticks), chopped and very cold
- 2-5 Tablespoons of ice water
Chop the butter roughly, place it in a bowl and put it in the freezer to chill for about 10 minutes while you prepare the rest of the ingredients.
*Note: you can accomplish the next step in a food processor or with a pastry cutter or even with two forks and an arm workout. Use what you choose.
Whisk or pulse the flour, sugar and salt together. Add the chilled, chopped butter.
If you’re using a processor then pulse a few times. If you’re using a pastry cutter or forks…..cut, cut , cut away. You want the mixture to wind up looking like tiny pebbles.
Don’t overdo it. You want little hunks of butter. You want it to stay cold. Those two circumstances facilitate a super flakey crust.
Even if you’re using a processor I recommend transferring to a medium bowl at this point. The rest is best done by hand.
Add 2 Tablespoons of ice water to the dough then begin to gather the dough into a ball. Add water one tablespoon at a time till your dough holds together.
Don’t overwork the dough just get it held together. If the butter seems to be getting melty from your hands then put the dough in the fridge to chill for 5 or so minutes then continue.
Cold is key. Maintain an Abominable Snowman temperature.
Divide the dough into two equal pieces and quickly form each piece into a ball.
Flatten each ball into a disk….just give them a whomp or two with your palm. Wrap the disks in plastic. Chill for at least 20 minutes.
Rolling and cutting the dough:
*Note: keep the disk you’re not working with in the fridge. Keep it cold!
If your tray isn’t non-stick then butter it.
Roll each disk between two pieces of waxed paper till thin but not paper thin, roughly 1/8 inch thick.
Cut the dough using a round cutter or a water glass dipped in flour. I used an almost round one I had leftover from other experiments.
Place each round into the tray. Here’s a good way to get the rounds in the tray easily:
Pinch them. Place in the tray, open gently and pat into place. Pierce bottoms a few times with a fork.
Bacon, Cheese and Scallion Quiche Filling:
- 5 slices of thinly sliced bacon, cooked till very crispy and chopped into bits (I cook it for 15 minutes over medium heat, turning occassionally)
- 1 large egg
- 1/2 cup heavy cream
- 1/4 teaspoon kosher salt
- 1/3 cup shredded cheddar (I used Beecher’s Flagship from Beecher’s Cheese in Pike Place Market)
- 3 scallions, chopped finely
Whisk egg, cream and salt together in small bowl. Add shredded cheese and bacon pieces.
Spoon into quiche shells. Bake for 22-26 minutes at 350 degrees. Edges should be golden. Centers should feel boingy to the touch and set.
Cool in tray on a rack for 10 minutes. Enjoy!