By Tracey
Bacon, Leek and Cheddar Mini Quiches
from Fine Cooking
Ingredients:
- 3/4 lb bacon, cut into medium dice
- 3 cups medium-diced leeks, washed and drained (about 3 leeks, white and light green parts only)
- 1 1/4 cups half and half
- 1 cup (4 oz) grated extra-sharp Cheddar
- 2 large eggs
- 2 large egg yolks
- 2 tablespoons chopped fresh thyme leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 2 1.1-lb packages frozen puff pastry sheets, thawed (homemade puff pastry would work too)
Directions:
Set a skillet over medium to medium-high heat and cook the bacon until crisp. Use a slotted spoon to remove the bacon to a paper towel lined plate. Drain the bacon fat from the pan, reserving about 1 tablespoon in the skillet. Return the pan to medium heat and add the leeks. Cook until softened, stirring occasionally, then set aside to allow the leeks to cool a bit.
Meanwhile, add the half and half, cheese, eggs, egg yolks, thyme, salt, pepper and nutmeg to a medium bowl. Use a fork to break up the eggs and yolks and mix the ingredients. Add the bacon and leeks (both of which should be cooled) and toss to distribute evenly. Set the filling aside.
Preheat oven to 400 F. Spray your mini muffin pans with cooking spray.
Unfold one sheet of puff pastry and place on a lightly floured work surface. Roll the sheet into a rectangle approximately 10×18 inches big. Using a 3-inch round cookie cutter, cut 12 circles from the sheet of puff pastry. Fit each round into one well of the prepared mini muffin pan, making sure that the dough extends to the top of well. Fill each well with about 1 tablespoon of filling (it’s fine to fill it just about to the top). Repeat with the remaining dough and filling.
Bake for about 20 minutes, or until the filling puffs and the crust is golden brown. Remove the quiches from the pans and serve.
Alternatively, you can prep the quiches ahead of time and freeze them (for up to a month). After assembling them, pop the mini muffin pans in your freezer for a few hours, until the quiches are set, then transfer them to resealable freezer bags. When you are ready to bake, transfer the frozen quiches from the bags to the mini muffin pans and bake for about 30-35 minutes.
Makes approximately 4 dozen mini quiches.
