What says more French patisserie than a quiche?! 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.
Mini Shrimp & Bacon Quiches
Mia Florea
These Mini Shrimp & Bacon Quiches are a delicious, French-inspired treat perfect for brunch or elegant gatherings. Featuring a flaky pâte brisée crust filled with a creamy, savory mixture of shrimp, leeks, and bacon (or salami), these tarts are rich in flavor yet easy to make. Serve them warm with a fresh salad for a sophisticated and satisfying meal!
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
Tips:
Serve with a fresh side salad.
During summer, try replacing the shrimp with grilled chicken or grilled eggplant for a delicious alternative.
I'm a business graduate turned Pastry Chef with a passion for cooking savory dishes as well. My culinary journey began in 2011 after the birth of my first daughter, and I haven't looked back since.
I spent 17 years in the Gulf Region, including Dubai and Qatar, where I had the privilege of working with 'The Cooking Academy.' During my time there, I served as a teacher for various classes and briefly took on the role of General Manager.
After the pandemic, I launched my own project, 'Baked by Mia,' a cooking platform that came to life in 2020. The goal of this platform is to encourage everyone to bake more, focusing not on the perfection often associated with being a pastry chef, but on embracing and enjoying time spent in the kitchen with family and friends.
