Name: Mini Quiche Tartlets with Gruyere
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 sheets Refrigerated pie crusts; 1.5 cups Gruyère cheese, finely shredded; 1 cup Heavy cream; 3 units Large eggs; 2 tbsp Fresh chives, minced; 0.125 tsp Ground nutmeg; 0.5 tsp Kosher salt; 0.25 tsp Black pepper

"These bite-sized delicacies feature a buttery, flaky crust filled with a silky egg custard, nutty Gruyère cheese, and a hint of fresh chives. Perfect for elegant brunch spreads or sophisticated cocktail parties, they offer a rich and savory flavor profile in every single bite."

Ingredients

Qty	Item
2 sheets 450 g	Refrigerated pie crusts
1.5 cups 150 g	Gruyère cheese, finely shredded
1 cup 240 ml	Heavy cream
3 units 150 g	Large eggs
2 tbsp 10 g	Fresh chives, minced
0.125 tsp 0.5 g	Ground nutmeg
0.5 tsp 3 g	Kosher salt
0.25 tsp 1 g	Black pepper

How to Make Mini Quiche Tartlets with Gruyere

Preheat your oven to 375°F (190°C). Lightly grease a 24-cup mini muffin tin with non-stick cooking spray.

On a lightly floured surface, roll out the pie crust sheets. Use a 2.5-inch round cookie cutter to cut out 24 circles of dough.

Gently press each dough circle into the prepared mini muffin cups, ensuring the dough comes up the sides.

In a medium mixing bowl, whisk together the eggs, heavy cream, salt, pepper, and ground nutmeg until the mixture is completely smooth and combined.

Place a small pinch of shredded Gruyère cheese and a few pieces of chives into the bottom of each pastry shell.

Carefully pour the egg mixture into each shell, filling them about 3/4 of the way to the top to avoid overflowing during baking.

Bake for 20 to 25 minutes, or until the custard is set and the pastry edges are golden brown.

Allow the tartlets to cool in the pan for 5 minutes before carefully removing them. Serve warm or at room temperature.

·
Use high-quality cave-aged Gruyère for a deeper, more complex nutty flavor.
·
To prevent a soggy bottom, you can lightly par-bake the empty pastry shells for 5 minutes before adding the filling.
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Ensure all cold ingredients like eggs and cream are at room temperature for a smoother custard texture.
·
If you don't have a round cutter, the lid of a wide-mouth mason jar often works as a perfect substitute.

Frequently Asked Questions

Can I make these mini quiches in advance?

Yes, you can bake them fully, let them cool, and store them in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5 minutes to restore crispness.

Can I freeze these tartlets?

Absolutely. Once cooled, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag. Reheat directly from frozen at 375°F for 10-12 minutes.

What can I substitute for Gruyère?

Emmental, Jarlsberg, or a high-quality Swiss cheese are the best substitutes for Gruyère as they have similar melting properties.

How do I prevent the filling from overflowing?

Do not overfill the shells. Leave at least a 1/8-inch gap at the top, as the egg mixture will puff up slightly while baking.

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