Mini Leek Quiches Recipes

MINI LEEK QUICHES

Steps:

• Preheat the oven to 350 degrees F.
• Rinse the leeks in a bowl of water and strain. Set aside.
• In a skillet over medium heat, add the butter. When it's melted, add the leeks and season with salt and pepper. Cook until they are soft and tender, 6 to 8 minutes. Remove from heat, stir in the thyme, and let cool to room temperature.
• Roll out each pie dough round onto a clean dry surface. Using a 2 1/4 inch biscuit cutter cut 12 rounds from each dough. Gently press the rounds into each of the mini muffin tins to form mini crusts.
• In a large measuring cup, whisk the cream and eggs with the pumpkin pie spice and a generous pinch of salt and pepper.
• Fill each muffin cup with 1 teaspoon of the cooled leeks and top with 1 teaspoon of the cheese. Cover the filling with the egg and cream mixture. Place the muffin tins onto cookie sheets and put them into the oven. Bake until the egg mixture has set and the quiches are lightly browned, 10-15 minutes. Let cool for 10 minutes before turning them out onto a wire rack. Serve warm and enjoy!

HAM AND LEEK MINI QUICHES

Steps:

• Preheat the oven to 350 degrees F. Spray a 24-cup mini muffin tin with cooking spray.
• Melt the butter in a small skillet over medium heat. Add the leeks and cook until lightly browned, 4 to 5 minutes. Set aside to cool, then divide them evenly among the muffin cups.
• Whisk together the half-and-half, eggs and some hot sauce, salt and pepper in a medium bowl; mix in the ham. Fill the muffin cups two-thirds full with the egg mixture and top with the grated cheese. Bake until set, 8 to 10 minutes. Let cool for 5 minutes, then remove them from the tin.
• To serve, stir together the sour cream and a couple dashes of hot sauce in a small bowl. Put a small dollop on each quiche along with a few thinly sliced chives.

MINI QUICHES

Steps:

• Roll the pastry out onto a lightly floured work surface until very thin. Cut out circles that are 1cm larger in diameter than the tartlet tins. Line the tins with the pastry circles (you may need to bake these in batches if you do not have enough tins) pressing into the edges and up the sides. Re-roll any pastry offcuts until you've lined all the tins, then chill for 30 mins (if you're baking in batches, chill the off-cuts too).
• Heat the oven to 200C/180C fan/gas 6. Line each pastry case with a piece of foil and fill with baking beans or uncooked rice. Bake for 10 mins, then lift out the foil and beans and bake for another 5 mins. Meanwhile, fry the bacon in a little oil until crisp.
• Divide the bacon and half the cheese between the cases. Beat the eggs and cream together, then pour over the bacon and cheese until the cases are almost full. Scatter over the remaining cheese. Bake for 20-25 mins until golden and puffed up. Leave to cool, then chill before serving. Can be made a day ahead.