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.
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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.
I've been making these for years - the best make-ahead appetizer ever! I recommended this recipe this morning to a lady in the checkout line at Whole Foods but forgot to tell her about a couple of tips. I also do not mix the bacon, leeks, and cheddar with the egg-half and half mixture. I mix those first three things together- lightly toss them in a large bowl until blended - and then use a small (tablespoon) cookie / ice cream scoop to put that mixture in the prepared muffin cups. Add the egg-heal and half mixture to the filled cups. Provides a much better distribution. I usually make these ahead and freeze them unbaked...very quick and easy to have them fresh out f the oven when you want them!
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.
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