Sous Vide Quiche Cups

This recipe is from Pinterest

Author

Caitlin Barbrick

Prep Time: 00:30

Recipe Time: 01:30

Temperature : 169F / 76.1C

Ingredients

• 6 oz bacon cut into 1/2 inch pieces
• 3 T butter
• 2 large shallots
• 1 bay leaf
• 10 eggs
• 1 1/3 cup milk
• 1 cup Gruyere cheese
• 2 t salt
• 1/2 t pepper
• 1/2 t nutmeg
• 1/4 t cayenne

Directions

1. Set your Anova Sous Vide Precision Cooker to 169.0ºF / 76.1ºC.
2. First prepare 6 wide-mouth half-pint mason jars with clean lids and rings and set them aside.
3. Then start by cooking the bacon, shallots, bay leaf, and thyme in a small saucepan or skillet over medium high heat. Stir occasionally until the butter starts to bubble, about 5 minutes. Reduce the heat to low and cook, stirring occasionally, until the bacon is cooked, about 20 minutes. Let cool for 30 minutes
4. Meanwhile, puree the eggs on medium high speed until foamy, using a blender or immersion blender, then add in the half and half, salt, cayenne, and nutmeg. Puree again until smooth.
5. Once cooled, place the bacon mixture in wide mouth half pint mason jars, fill jars with the egg mixture, then sprinkle cheese on top, being sure not to fill to the absolute top.
6. Place lids on and cook at 169°F for 90 minutes in a sous vide bath, making sure there is at least an inch of water above the tops of the jars. Be sure to either not start the immersion circulator heating until the jars are in the bath (which goes against standard practices, but for quick egg cups is perfectly safe, as long as the water is warm and the bath isn't overly large) or temper the jars under hot running water so thermal shock doesn't crack them when you put them in the hot bath.
7. After the jars are cooked, remove to a kitchen towel or cutting board on the counter to cool for 30 minutes before refrigerating. You want something insulating, as placing hot jars on a cold counter can crack them.