Bacon, Leek, and Cheddar Mini Quiches
By melyssachan
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Ingredients
- ¾ lb bacon, medium dice
- 3 C medium diced leeks, rinsed and drained
- 1 ¼ C half and half
- 4 ounces grated cheddar
- 2 large eggs
- 2 large egg yolks
- 2 T chopped fresh thyme
- 1 tsp Kosher salt
- ½ tsp freshly ground pepper
- ¼ tsp ground nutmeg
- cooking spray
- 2 boxes puff pastry
Details
Servings 48
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Preheat the oven to 400 degrees F and place two racks, one in the upper and one in the lower third of the oven.
In a large skillet, fry the bacon until crispy. Drain on paper towels.
Pour off all but 2 T of the bacon drippings, and sauté the leeks in the same pan until softened, about 5 minutes. Set aside to cool.
Mix the half and half, cheddar, eggs, egg yolks, thyme, salt, pepper, and nutmeg in a medium bowl.
Spray two 24 cup mini muffin tins with cooking spray.
On a lightly floured surface, roll the puff pastry out to about 10 inches by 18 inches.
Using a 3 inch circle cookie cutter, cut the pastry and place each one into the cups of the muffin tins.
Mix the bacon and leeks and evenly distribute the mixture into the 48 cups.
Evenly distribute the egg mixture into the cups.
Bake for 20 minutes, switching the positions of the muffin tins halfway through.
Cook in the muffin tins for about 5 minutes, and then turn out onto cooling racks.
Serve warm or at room temperature.
Chef Tips and Tricks
You'll drool over this 3 cheese, bacon-wrapped baguette.
INGREDIENTS
- Blue cheese
- Cheddar cheese
- Mozarella
- 1 baguette
- Sun-dried tomatoes
- Bacon
METHOD
- Cut your cheeses into thin slices
- Slice baguette down the middle (like a sandwich)
- Layer cheddar, blue, and mozarella cheese inside the bread
- Top with sun-dried tomatoes
- Close baguette and wrap with bacon strips
- Put in oven and bake for 20 minutes at 350 degrees
- Slice and serve!
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