Mini Quiches with Gruyere, Bacon and Leeks Recipe

Looking for an easy mini quiches with gruyere, bacon and leeks recipe? Learn how to make mini quiches with gruyere, bacon and leeks using healthy ingredients.


Submitted by jmullen125

Makes 24 servings



mini quiches with gruyere, bacon and leeks

Recipe Ingredients for mini quiches with gruyere, bacon and leeks

150 g lower sodium bacon, 10 strips
1 1/2 cups leeks, white and light green parts
1/2 cup half and half
1/8 cup half and half
1/2 cup gruyere
1 large egg
1 egg yolk
1 tbsp thyme, finely chopped
1/2 tsp kosher salt
1/4 tsp black pepper
1/8 tsp nutmeg
1 cooking spray
490 g puff pastry, 2 sheets

Recipe Directions for mini quiches with gruyere, bacon and leeks

  1. 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.

  2. 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.

  3. Assemble the mini quiches:

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

  5. 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).

  6. Heat the oven to 400F 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.

  7. Make Ahead Tips

  8. 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

Categories

Appetizers

Nutrition Facts
Serving Size 43.9g
Amount Per Serving
Calories
174
Calories from Fat
114
% Daily Value*
Total Fat
12.7g
20%
Saturated Fat
3.4g
17%
Trans Fat
0.0g
Cholesterol
29mg
10%
Sodium
194mg
8%
Potassium
37mg
1%
Total Carbohydrates
10.5g
4%
Dietary Fiber
0.5g
2%
Sugars
0.4g
Protein
4.5g
Vitamin A 3% Vitamin C 1%
Calcium 4% Iron 5%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C-
  Good points
  • Very low in sugar
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