Yield: Yields about 4 dozen mini quiches.
You’ll need four mini muffin tins for this recipe (or two if your tins have 24 cups). If you don’t have enough muffin tins, you can assemble the quiches in batches, storing the remaining egg mixture and dough in the refrigerator until you’re ready to use it.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
Unbaked quiches can be frozen for up to a month. Freeze the quiches in the muffin tins for about 2 hours, or until set. Remove them from the tins and transfer them to an airtight container, setting parchment or plastic wrap between layers, or seal them in a plastic bag. To bake, transfer the quiches back to the tins and bake immediately, without thawing. Baking time for frozen quiches will be about 30 to 35 minutes.
Delicious, perfect little breakfast. I used shallots rather than leeks. Think shallots are better, smaller and milder.
Great and easy recipe. A finer chop and smaller grating size eliminates the need to fill the cups with bacon etc. separately from the egg mixture as noted in previous reviews.
Absolutely delicious! I agree with previous posts, great suggestion not to mix the egg with the leek and bacon. I made it for a work event and eveyone raved about them.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?