Mini Leek Quiches Recipes

MINI LEEK QUICHES

Mini Leek Quiches image

I saw this on Sandra Lee's episode Cocktail Party and it looked so good I made them. Delicious! And great for a party or potluck. I hope you enjoy. I put leftovers in the freezer, then heated them up in the oven.

Provided by Sharon123

Categories Cheese

Time 40m

Yield 24 quiches

Number Of Ingredients 10

Ingredients

1 large leek, white and light green parts only, finely chopped (or 2 small leeks)
1 tablespoon unsalted butter
kosher salt
fresh ground black pepper
2 sprigs fresh thyme, leaves only
1 (14 ounce) box refrigerated pie dough, 2 rounds
3/4 cup heavy cream (or half and half)
2 large eggs (or l egg and 1/4 cup eggbeaters, egg white)
1/8 teaspoon pumpkin pie spice (or pinch nutmeg)
1/2 cup finely grated gruyere cheese

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!

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