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Bacon, Leek & Cheddar Mini Quiches

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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.

  • 3/4 lb. bacon, cut into medium dice
  • 3 cups medium-diced leeks, washed and drained (about 3 leeks, white and light green parts only)
  • 1-1/4 cups half-and-half
  • 1 cup grated extra-sharp Cheddar (4 oz.)
  • 2 large eggs
  • 2 large egg yolks
  • 2 Tbs. chopped fresh thyme leaves
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 1/4 tsp. ground nutmeg
  • Cooking spray
  • 2 1.1-lb. packages frozen puff pastry sheets, thawed according to package directions (preferably Pepperidge Farm brand)
  • Flour as needed for rolling out the dough

In a medium skillet over medium-high heat, cook the bacon until browned and crispy, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to a plate lined with a paper towel. Pour off all but 1 to 2 Tbs. of fat in the skillet. Set the skillet over medium heat and cook the leeks, stirring occasionally, until softened, about 5 minutes. Let cool slightly.

While the leeks cool, combine the half-and-half, Cheddar, eggs, egg yolks, thyme, salt, pepper, and nutmeg in a medium bowl. Add the cooled leeks and the bacon and stir to combine.

Assemble the mini quiches:

Lightly spray four mini muffin tins (or two if your tins have two dozen cups) with cooking spray.

Working with one sheet of puff pastry dough at a time, use a floured rolling pin to roll the dough on a lightly floured work surface into a 10- by 18-inch rectangle. Stamp out 3-inch circles of dough with a cookie cutter and gently press the rounds into the mini muffin tins, making sure that each round is centered and that the dough extends up to the top of the tin. Fill each with about 1 Tbs. of filling—you can fill right to the top of the dough. Repeat with the remaining dough and filling until all the filling is used. You may not need all the dough; save leftovers for another use. You can bake the quiches immediately or freeze and bake them later (see Make-Ahead Tip, below).

Bacon, Leek & Cheddar Mini Quiches Recipe
To bake:

Heat the oven to 400°F and position racks in the top and bottom thirds of the oven. Bake the quiches, switching the position of the tins halfway through baking, until the filling is puffed and the crust is golden brown, about 20 minutes.

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.

nutrition information (per serving):
Size : per quiche; Calories (kcal): 110; Fat (g): fat g 7; Fat Calories (kcal): 70; Saturated Fat (g): sat fat g 2.5; Protein (g): protein g 3; Monounsaturated Fat (g): 3.5; Carbohydrates (g): carbs g 7; Polyunsaturated Fat (g): 0.5; Sodium (mg): sodium mg 180; Cholesterol (mg): cholesterol mg 25; Fiber (g): fiber g 0;

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.

Fun finger food. I only used 1 box of puff pastry. Yes, you can cook and freeze these. Made 2 batches. 1st batch I cooked and then froze. 2nd batch I prepared, froze and then cooked. I reheated the 1st batch for 10 min at 400 F while cooking the 2nd batch. Both tasted the same. Bless the person who suggested not mixing the bacon, leek and cheese into the liquid and put a bit of each into each cup. Made a big difference and highly recommend doing this. Guests loved these. These were a bit fussy to make, but since you can do ahead, it's not that bad.

Good to know that I can sub in ham. Just happen to have some leftover. Making them right now. They smell great in the oven. Has anyone noticed the plethora of recipes containing BACON this year? Everything seems to contain bacon. Or is it just me?

1) Can these be frozen AFTER baking? ..... 2) Has anyone tried baking these without the crusts? Maybe buttering the cups and coating them with crushed panko? I was thinking of baking them in standard muffin tins for quick breakfasts for the kids (subbing milk for the half-&-half).

I made this a few times. I substituted the bacon, and used different kinds of ham, like canadian bacon, or other good quality ham. My family likes it better with the ham. This is definetely a great recipe, and as all other reviewers suggested when I make these I always freeze 1-2 trays. When guests come just pop it in the oven.

I've made these several times, often for no reason in particular but to have them on hand when needed. They're very tasty and make entertaining super easy. I've had positive reviews everytime I served them.

Fabulous! Making them ahead and freezing made entertaining so easy! The house smelled divine as guests arrived and drew them right to the kitchen and the appetizer buffet! These will be a staple menu item for me from now on!

I made 6 dozen of these for a Boxing Day party and they were the hit of the party. I couldn't cook them fast enough!! A marvelous recipe, I highly recommend it to anyone looking for an impressive and easy appetizer. They freeze and cook very well.

I made this recipe as an appetizer for my Halloween party. They were simple to make and absolutely delicious. Definitely will make again!

Not only were these appetizers easy to make, but they were the most popular out of the ones I made! Two recommendations: because they're so good, 1 1/2 the recipe; and if you are freezing for only a short amount of time, I froze mine directly in the muffin tins and then wrapped them up tightly with heavy duty aluminum foil. That way you don't have to fuss with putting them back in again. Absolutely wonderful! Oh, and I also found that the recipe only made 40, not 48 quiches.

This is an excellent recipe. It showed up a long time ago (or maybe in your mag.). I have tried it in a 'pinch' with frozen tart shells from the super market. They work ok but, even in the larger of the 2 sizes of shells we can buy here, are a bit too small. There is the advantage that you have the alum-foil 'cup' already there for freezing. I did find the bacon and cheese did not distribute evenly with the eggs when all mixed in 1 bowl, so I put them in the shells first, then poured the custard on top. It all blended just fine while baking.

This was excellant. We only needed 2 sheets of puff pastry for 48 mini quiches.

These are a regular for us when entertaining. The make ahead tip about freezing works perfectly and means there's often a supply in my freezer ready to go.

Top marks for taste. Easy to prepare. Lining cups with pastry is a little time consuming, but pastry adds to the overall success, therefore worth the time. Quiches freeze well. These quiches have been popular whenever served. Great appetizer and perfect for showers and group events.

These were great! And easy. One tip - the first time I made them, I went to some trouble to merge the seams of the pasry dough (where it cracked when I unfolded it). After wasting time on that, it became apparent that it was unnecessary - as the folds/cracks are just far enough apart (after a gentle rolling) that you can cut the requied dough circles right down the middle without worring about the cracks.

I have used this recipe twice and the quiches are always a hit. The instructions are very clear and I haven't had any trouble with the recipe. I love that these can be prepared in advance and baked on demand. It is very handy for the holidays.

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