These are an all time party favourite of mine. I make them at almost every single party I have and bring them to many events. So, yesterday they went to a baby shower brunch for a dear friend. As there were only a a few of us, I have made a dozen of these. This recipe can easily be doubled to make more. Also, these can be made ahead and frozen. You just simply thaw and reheat in an oven until hot. That makes for super easy entertaining.
Leek and Bacon Mini Quiche
Makes 12 mini quiche
For the pastry:
1 3/4 Cups/200 grams of flour
1/2 Cup/110 grams of butter
2 tablespoons of cold water
For the filling:
1 Cup/240 ml of heavy cream
1 Leek, ends trimmed and thinly sliced
4 Strips of bacon
1 Cup/180 grams of cheddar cheese
Salt and pepper
1 Tablespoon of olive oil
First make your pastry. Add the flour to a large bowl and cut in the cold butter. Start mixing it with your hands until it reaches a fine bread crumb type mixture. Shake the bowl to bring the larger lumps to the surface. Then continue incorporating them into the mixture until it is all small and crumbly. Next, add your two tablespoons of cold water and stir together. Use your hands to form it into a pastry dough until a smooth ball appears. Turn the pastry out onto a floured surface and roll it out to about an 8-9 inch rough circle. Once you have done this get a 3 inch circle cookie cutter and cut out 12 pastry circles.
Grease and line (if you like) 12 muffin tins. Place each pasty in a muffin tin and gently press it down and up the sides. It will only go up the sides a little bit. Cover and refrigerate for about 30 minutes.
While the pastry is chilling, make your filling. So, in a medium sized skillet add the olive oil and leeks. Cook over a high heat for a few minutes, then reduce heat to medium-low and cook for a further 10 minutes or so. Remove from heat.
Cook bacon until it is slightly crispy. Remove, drain excess fat and crumble. Set aside.
Whisk the eggs and add the cream, salt and pepper. Whisk for a further minute or so.
Preheat the oven to 425 degrees F. Remove the pastry casings from the fridge. Add a generous spoonful of the leeks to each pastry casing. Top with bacon and cheese. Once you have done this, pour over your egg mixture. This will go above the pastry casing, but don't worry about that at all. Bake for about 7-8 minutes and then reduce the heat to 350 degrees F. Bake for a further 10 minutes. Remove from oven and lay on top of a wire rack.
To remove the quiches from the pans,slide a knife around the edge of each quiche. Then gently use a fork to lift it out from the bottom. Lay them on the wire rack.
These can be served straight away hot, or at room temperature. You can even freeze them in an airtight container for several months. All you have to do is remove from the freezer and reheat in a hot oven for about 10 minutes. Easy!
Click the downloadable link below to print recipe!
Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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