MINI LEEK QUICHES
I saw this on Sandra Lee's episode Cocktail Party and it looked so good I made them. Delicious! And great for a party or potluck. I hope you enjoy. I put leftovers in the freezer, then heated them up in the oven.
Provided by Sharon123
Categories Cheese
Time 40m
Yield 24 quiches
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Rinse the leeks in a bowl of water and strain. Set aside.
- In a skillet over medium heat, add the butter. When it's melted, add the leeks and season with salt and pepper. Cook until they are soft and tender, 6 to 8 minutes. Remove from heat, stir in the thyme, and let cool to room temperature.
- Roll out each pie dough round onto a clean dry surface. Using a 2 1/4 inch biscuit cutter cut 12 rounds from each dough. Gently press the rounds into each of the mini muffin tins to form mini crusts.
- In a large measuring cup, whisk the cream and eggs with the pumpkin pie spice and a generous pinch of salt and pepper.
- Fill each muffin cup with 1 teaspoon of the cooled leeks and top with 1 teaspoon of the cheese. Cover the filling with the egg and cream mixture. Place the muffin tins onto cookie sheets and put them into the oven. Bake until the egg mixture has set and the quiches are lightly browned, 10-15 minutes. Let cool for 10 minutes before turning them out onto a wire rack. Serve warm and enjoy!
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Manzor Lodhi
[email protected]Overall, I really enjoyed these mini leek quiches. They were easy to make, delicious, and a great way to use up leftover leeks.
Sidra Khayat
[email protected]These quiches were a bit too rich for my taste. I think I would use less cream next time.
Mafuthi Majoko
[email protected]I love leeks and these quiches were a great way to use them up. The recipe was easy to follow and the quiches turned out great.
meraj uddin
[email protected]These quiches were perfect for a quick and easy weeknight meal. I served them with a side salad and they were a hit with the whole family.
Izan Sherazi
[email protected]The filling was a bit bland. I think I would add some more herbs and spices next time.
Sakil Ahmed
[email protected]I made these quiches for a potluck and they were a huge hit! Everyone loved them.
Christine Clinton
[email protected]These quiches were a bit too eggy for my taste. I think I would use less eggs next time.
Damaris Achwa
[email protected]I'm not a big fan of leeks, but I decided to give these quiches a try and I'm so glad I did! The leeks were mild and flavorful, and the quiche was overall very tasty.
Amin Naboulsi
[email protected]These quiches were so easy to make and they were delicious! I used a store-bought pie crust to save time and they still turned out great.
Shia Islam
[email protected]I followed the recipe exactly and the quiches turned out great! The only thing I would change is to add a bit more salt and pepper to the filling.
Denisas Dainys
[email protected]Wow, these mini leek quiches were a hit at my brunch party! The flavors melded together perfectly, and the crust was flaky and golden brown. I'll definitely be making these again.