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!!

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.