Ingredients:

  • 1 1/4 cups (150g) all-purpose flour, plus more for dusting
  • 1/2 teaspoon (2.5ml) salt
  • 1/2 cup (113g) unsalted butter, very cold, cut into cubes
  • 1/4 cup (60ml) ice water
  • 6 large eggs
  • 1 cup (240ml) heavy cream
  • 1/2 cup (120ml) milk
  • 1/4 teaspoon (1.25ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 4 slices bacon, cooked and crumbled
  • 1/2 cup (50g) shredded cheddar cheese
  • 1/4 cup (25g) chopped spinach (fresh or frozen, thawed and squeezed dry)

Instructions:

  1. Combine flour and salt in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  2. Grease the cupcake pan.
  3. Roll out the chilled dough on a lightly floured surface. Use a cookie cutter or knife to cut out circles slightly larger than the cupcake pan cavities. Press the dough circles into each cavity, gently pressing up the sides. Prick the bottom of each crust with a fork.
  4. Line each crust with parchment paper or foil. Fill with pie weights or dried beans. Bake at 375°F (190°C) for 12-15 minutes, or until the edges are lightly golden. Remove the pie weights and parchment paper and bake for another 5 minutes to dry out the bottoms of the crusts.
  5. In a bowl, whisk together the eggs, heavy cream, milk, salt, and pepper. Stir in the crumbled bacon, shredded cheddar cheese, and chopped spinach.
  6. Pour the egg mixture into the pre-baked crusts, filling each about 3/4 full. Bake at 350°F (175°C) for 20-25 minutes, or until the filling is set and lightly golden brown. A toothpick inserted into the center should come out clean.
  7. Let cool in the pan for a few minutes before removing. Serve warm or at room temperature.