Bacon and Cheddar Mini Quiches

We made these mini quiches as hors d'ouevres when friends came over for the evening a couple of days ago. They are also great with a side salad as a great lunch idea. The secret to these rather unassuming little quiches is the sour cream pastry which definitely sets them apart from other recipes you may have tried.

Makes 12 mini quiches
Sour cream Pastry

2 ½ cups flour
1 cup butter, cut in small pieces
¼ cup sour cream
¼ cup cold water
½ tsp salt

Using a food processor or a pastry blender cut cold butter into flour and salt until mixture resembles a coarse meal. Small pieces of butter should still be visible. Pour sour cream and cold water over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible. Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes. You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out.

Roll the dough out to about ¼ inch thickness and cut into about 5 inch squares. Gently press the squares of dough into 12 large muffin cups leaving the corners of the dough hanging out of the muffin cups. Place in the fridge for 20 minutes before filling.

Filling

6 large eggs
¼ cup sour cream
¼ cup whipping cream
2 cloves minced garlic
1 cup grated aged cheddar cheese
1/8 tsp freshly grated nutmeg
Salt and pepper to season
6 slices crisp cooked smoked bacon, chopped

Equally share the bacon, minced garlic and half the cheese by placing equal amounts in each of the 12 pastry lined muffin cups.

Whisk together the eggs, sour cream, whipping cream, nutmeg, salt and pepper and pour into the muffin cups. Top with the remaining cheese and bake at 350 degrees F for 25 minutes or until the pastry is golden brown and the centers are set. Garnish with herb sprigs.