I started making quiches years ago when I needed to figure out a good brunch dish to make that was delicious but could also be prepared the night before and not having to stand in front of the kitchen while the guests are arriving. It turned out that Quiche was a perfect dish to have for brunch, lunch or dinner. And now it is a great potluck dish as well. But when doing it for a potluck I always make it to tartlettes so it is easy to server or have as a appetizer. Everybody loves them and always wondering what I put in them. I found the secret – Dijon mustard!
If you do not want to do Tarlettes here is the full Quiche recipe.
Yield: 24 tartlettes
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 1 hour
1¼ cups all-purpose flour
1 tbsp sugar
¼ tsp salt
8 tbsp unsalted butter
¼ cup and 1 tbsp ice water
¼ cup mushrooms
¼ lb meat bacon
1/2 cup grated parmigiano cheese
¼ tsp Nutmeg
½ cup fresh basil
1 cup cream
1tbsp Dijon mustard
1 tsp Salt
1 tsp Pepper
Preheat oven to 350F.
Using a food processor add the flour, sugar and salt together and pulse. Then cut butter into flour mixture and pulse again until the butter is completely incorporated. Add ice water and continue to pulse until mixture comes together to form a mass.
Add more ice water if necessary, one tablespoon at a time. Gently form mass into a ball and divide into two equal pieces. Shape each piece into a ball, wrap in plastic wrap and chill for at least 30 minutes and as long as overnight. (Dough can be frozen, too.)
Prepare mushroom, bacon with nutmeg, basil, and salt and pepper on a frying pan. Once the bacon is nice and brown put it all into a bowl. Then add Dijon mustard and set aside.
In a separate bowl mix together eggs, cream and nutmeg and set aside.
On a lightly floured work surface, roll one dough ball out. Then take a round cookie cutter or glass and make circles out of the dough. Enough to make 12 of them and add them to the tartlette pan. Then do the same with the other dough ball.
Once you have the dough in the tartlette pan add about 1 tsp of the bacon/mushroom combo into each tartlette. Then sprinkle with some parmigiano cheese. Then pour in the egg/cream mixture to the top of the tartlette. It’s OK if it spills over.
Repeat until you have done this to all your tartlettes.
Bake 20-25 minutes until top is golden. Let cool on wire rack for 10 minutes.