Mini Leek Quiches

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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!!!

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Just made them tonight. Thought they were tasteless and mushy. I will not make them again

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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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Just finished making these for my holiday party tonight. I used the crescent dough instead of the pie crust and regular swiss cheese instead of gruyere. Yum, they are delicious! My only other variation is that I sprinkled a little parsley on top for color. Can't wait to eat them! Will make them again:

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I just made this and the tops look great but the pie crust did not crisp up...just doughy and a little greasy and translucent. Then I took them out of the mini muffin pans, and set them in the cookie sheet and let them cook 5 more minutes, but still the same. Was it the Pam I sprayed, or the cookie sheet under the muffin tin that is unecessary? Anyways, they taste really good despite the texture.

Second try - I eliminated the use of the cookie sheets and the Pam, just put the cupcake pans in by themselves and it worked great! I also had to cook them a little longer.

(Do NOT use mini-cupcake tins...I made them for a potluck thinking that the tins would keep it cleaner, but didn't set correctly. I learned that the hard way

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I found these baked up perfectly as directed. I used a non-stick mini muffin pan so I did not grease the tin...perhaps the additional grease made the crust wet as another reviewer mentioned. I used a 2-inch round biscuit cutter to cut the pie crust, and working very carefully I found I only needed one pie crust for this recipe (rather than the two it called for. Also, I recall Sandra topping the quiches with the gruyere cheese after filling the cups with the leek and custard so that is the method I used (it differs from the instructions. Overall, I would make these again. My husband found the pumpkin spice a bit odd with the other flavours, and I would have to agree. He thought this recipe could be improved with bacon, but there aren't many things that can't be improved by bacon!

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I am cooking them as I write this note. So far I have exceeded the cooking time by more than double and still the pie crust is too moist and they haven't even begun to get slightly golden. I'm thinking that a higher oven temp might work next time.

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Made this swapping out the pie dough, and using cressant roll dough I needed to use up...really a hit at my party! Thanks Sandra.