Ingredients:

  • 1.5 cups (190g) All-purpose flour
  • 0.5 cup (115g) Unsalted Irish butter, chilled and cubed
  • 0.5 tsp (3g) Fine sea salt
  • 4 tbsp (60ml) Ice-cold water
  • 3 Large eggs
  • 0.75 cup (180ml) Heavy cream
  • 0.5 cup (50g) Sharp Irish Cheddar, finely shredded
  • 0.25 cup (30g) Cooked bacon, finely minced
  • 1 tbsp (4g) Fresh chives, finely chopped
  • 0.25 tsp (1g) Nutmeg, freshly grated
  • 1 pinch Kosher salt
  • 1 pinch Cracked black pepper

Instructions:

  1. Combine flour and salt in a mixing bowl; cut in chilled butter until the mixture resembles coarse crumbs. Add ice water one tablespoon at a time until the dough just holds together. Wrap in plastic and chill for 30 minutes.
  2. Roll the chilled dough to 1/8-inch thickness on a lightly floured surface. Use a 2.5-inch heart-shaped cutter to stamp out 24 hearts.
  3. Gently press each heart into a mini muffin tin, allowing the heart lobes to flare upward. Prick the bottoms with a fork.
  4. In a medium bowl, whisk the eggs and heavy cream until fully aerated and combined. Stir in the nutmeg, kosher salt, and cracked pepper.
  5. Distribute a small pinch of shredded Irish cheddar and minced bacon into the bottom of each raw pastry shell.
  6. Carefully pour the custard mixture over the cheese and bacon, filling each heart about 3/4 full.
  7. Bake in a preheated oven at 375°F (190°C) for 20–25 minutes until the pastry is golden brown and the custard centers are puffed and set.
  8. Allow the quiches to cool in the pan for 5 minutes before transferring to a wire rack.