Photo: Mini Leek Quiches Recipe
Ingredients
- 1 large or 2 small leeks, white and light green parts only, finely chopped
- 1 tablespoon unsalted butter
- Kosher salt and freshly ground black pepper
- 2 sprigs fresh thyme, leaves only
- 1 (14-ounce) box refrigerated pie dough, 2 rounds
- 3/4 cup heavy cream
- 2 large eggs
- 1/8 teaspoon pumpkin pie spice
- 1/2 cup finely grated Gruyere cheese
- Special Equipment: 1 (24-count) or 2 (12-count) mini muffin pans
Directions
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 is melted, add the leeks and season with salt and pepper. Cook until they are soft and tender, 6 to 8 minutes. Remove from the 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 to 15 minutes. Let cool for 10 minutes before turning them out onto a wire rack. Serve warm.
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By pgram_455850
Acton, CA
on December 20, 2012
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This was a simple and easy recipe. Based on other reviews, I opted to use the Crescent Rolls instead of the pie dough. I separated the crescent rolls into rectangles (2 triangles that formed the rectangle and alternated the cut between the two triangles to form one stack and then rolled them out to a rectangular sheet about 1/8" thick. The one can of crescent rolls easily made 24 2 1/2" circles which I pinched out a little to put in the mini muffin tins sprayed with Pam. I also used about 1/2 cup of finely chopped marinated artichoke hearts added to the cooled leeks for the stuffing. Instead of the pumpkin pie spice, I used a pinch of nutmeg. I baked the recipe for exactly 17 minutes and each and every batch (I made 150 of these for a catering job turned out perfectly. I baked these the night before and then topped them with freshly grated Parmagianno-Reggiano and reheated them in a 350 degree oven for 15 minutes before serving. I received a ton of great compliments. Thanks Sandra!!!
By LisaLisa58
Mesa, AZ
on August 21, 2011
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Just made them tonight. Thought they were tasteless and mushy. I will not make them again
By mlc-detroit
clarkston, MI
on December 30, 2010
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Turned out great - I only had one pie crust first time and rolled it thin for all 24 mini's. Made them same way a couple more times for parties and they disappeared.
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