Authentic French Classic Mini Quiche Lorraine

Start by making the crust. In a food processor, combine the flour and salt. Add in the cold butter and pulse until the butter is the size of peas. This is important as it will ensure your crust is flaky.

Add in the egg yolk and pulse until the dough comes together.

Divide the dough into 24 equal pieces and press them into mini muffin tins. Make sure to press up the sides to create a deep well for the filling. Place these in the fridge to chill for about 30 minutes - an essential step to avoid the crust from shrinking during baking.

In the meantime, prepare the filling. In a large bowl, whisk together the eggs and cream. Be careful not to over whisk as this can incorporate too much air, which can affect the texture of your quiche.

Stir in the cheese, cooked bacon, salt, and pepper.

Preheat your oven to 375°F (190°C). Once preheated, take out your crusts from the fridge. Spoon the filling into each crust, taking care to evenly distribute the cheese and bacon.

Bake for 25 to 30 minutes or until the quiches are set and lightly browned. Let them cool for a few minutes before serving.