Mini quiches

Preparation of the shortcrust pastry:
In a large bowl, mix the flour and salt. Add the butter and work with your fingertips until you get a sandy consistency.
Add the egg and mix. Incorporate the cold water one tablespoon at a time until the dough forms a ball.

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Wrap the dough in plastic wrap and let rest in the refrigerator for at least 30 minutes.
Preparing the quiche mixture:
In a bowl, beat the eggs. Add the crème fraîche, milk, salt, pepper and nutmeg. Mix well.
Assembling the mini quiches:
Preheat your oven to 180°C (350°F).
Roll out the shortcrust pastry on a lightly floured surface and cut out circles slightly larger than the indentations of your mini-tartlet or muffin tin.
Fill each indentation with dough and prick the bottom with a fork.
Divide the fillings of your choice into each tartlet (bacon, cheese, vegetables, etc.).
Pour the quiche mixture over the fillings, making sure not to overfill.
Cooking:
Bake the mini quiches for 20 to 25 minutes, or until the filling is set and the pastry is golden brown.
Let cool slightly before unmolding.
Serving:
Serve the mini quiches warm or at room temperature, they are delicious either way. They pair well with a green salad or can be served as an appetizer.