On Wed, 6 Jan 2010 04:19:32 -0800 (PST), Brawny >
wrote:

>Leeks are arriving at our grocery and they are beautiful, bountiful
>and very inexpensive!! The is an appetizer recipe, but I adapted to
>a regular quiche dish and proceeded as usual. The appeitzer version
>serves 48...but my adaptation will serve six small servings...probably
>four servings as an entree. Enjoy!
>
>@@@@@ Now You're Cooking! Export Format
>
>Bacon, Leek & Cheddar Mini Quiches
>
>
>3/4 pound bacon; diced
>3 cup leeks; medium dice
>1 1/4 cup half and half
>4 ounce Cheddar cheese; extra sharp
>2 large eggs
>2 large egg yolks
>2 tablespoon thyme leaves; finely chopped
>1 teaspoon salt
>1/2 teaspoon pepper
>1/4 teaspoon nutmeg
> cooking spray
>2 pkg Pepperidge Farm Puff Pastry
> flour; as needed
>
>In medium skillet, saute bacon until browned and crispy, 6 to 8
>minutes.
>Transfer bacon to paper towel lined plate to drain and cool. Pour all
>but 2
>tbs fat from skillet. Cook leeks until soft, about 5 minutes. Let cool
>slightly.
>
>While leeks cool, combine half and half, Cheddar, eggs, egg yolks
>thyme,
>salt, pepper and nutmeg in a medium bowl. Add the cooled leeks and the
>bacon. Stir to combine.
>
>Lightly spray four mini muffin tins or two if your tins have two dozen
>cups
>with cooking spray. Yield should be about 4 dozen.
>
>Working with one sheet of puff pastry, use a floured rolling pin to
>roll
>the dough into a 10 x 18 inch rectangle. Stamp out 3 inch circles of
>dough
>with a cookie cutter and press the rounds into the mini muffin tines.
>Fill
>each with 1 tablespoon 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. Save left over dough for another use.
>
>Freeze: Unbaked quiches in the muffin tines for about 2 hours. Remove
>from
>the tins and transfer them to an air tight container with parchment
>paper
>between the layers. Store in freezer for one month.
>
>Bake: if frozen, do not thaw. Put quiches back into muffin tines.
>Preheat
>oven to 400F. Position racks in the top and bottom thirds of oven.
>Bake
>quiches, switching position of tins halfway through baking. Bake
>until
>puffed and golden brown.
>
>Fresh quiche baked for 20 minutes. Frozen quiche baked for 30 to 35
>minutes.
>
>Notes: Fine Cooking 12/06
>
>Yield: 48 servings
>
>
>** Exported from Now You're Cooking! v5.84 **
>
>Enjoy!!

Excellent!

Only thing I'd change is to serve it for breakfast (a la Andre')
with Champagne, or any decent sparkling wine... I prefer this... liter
for liter - dollar for dollar the best bubbly on the planet: Freixenet
Cordon Negro Brut.

http://www.freixenetusa.com/cordon-n...kling-wine.php
http://www.freixenetusa.com/about-freixenet.php

If one doesn't want to bother with the pastry a potato gallette makes
a nice base.