Mini Shrimp & Bacon Quiches

There are so many variations for this delightful bake, however if you are to host a fancier gathering, then a shrimp filling will set you ahead and give you extra points as a successful home cook. Contrary to what people think, this bake is an easy bake, even if it means to make the pate brisée crust from scratch.

Enjoy these mini shrimp & bacon quiches as a flavorful appetizer or pair them with a fresh salad and a garlicy yogurt sauce for a perfect lunch or dinner.

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 slices bacon (or dry salami) finely chopped
• 1 small leek stalk if large half finely chopped
• 355 gr mini shrimps
• 2 tablespoons olive oil

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

• Serve with a fresh side salad.
• During summer, try replacing the shrimp with grilled chicken or grilled eggplant for a delicious alternative.