Mini Leek and Bacon Quiches
These mini leek and bacon quiches are an easy, creamy and delicious savory recipe, perfect for parties, brunch, snacks or appetizers.
The pastry turns golden and crisp, while the filling combines the mild flavor of leek with salty bacon, eggs, cream and cheese.
Prep Time: 20 minutes Bake Time: 20–25 minutes Servings: 10–12 mini quiches Difficulty: Easy
Mini Leek and Bacon Quiches
Ingredients
- 1 sheet shortcrust pastry or puff pastry
- 1 leek, thinly sliced
- 120 g bacon, diced
- 3 eggs
- 150 ml heavy cream
- 80 g grated cheese
- 1 tablespoon olive oil
- Salt, to taste
- Black pepper, to taste
- A pinch of nutmeg
- Fresh parsley or chives, chopped
Instructions
1. Prepare the filling
Heat the olive oil in a frying pan.
Add the bacon and cook until lightly golden. Add the leek and cook for 4 to 5 minutes, until soft.
Remove from the heat and let it cool slightly.
2. Make the creamy mixture
In a bowl, whisk the eggs with the heavy cream.
Add the grated cheese and season with salt, black pepper and a pinch of nutmeg.
Stir in the cooled leek and bacon mixture.
3. Prepare the pastry
Preheat the oven to 180°C / 350°F.
Cut the pastry into circles and place them into muffin tins or mini tart molds.
Prick the bottom lightly with a fork.
4. Fill and bake
Divide the filling between the pastry cases, being careful not to overfill them.
Bake for 20 to 25 minutes, or until the mini quiches are golden and set.
Tips
You can replace bacon with ham, shredded chicken or sautéed mushrooms.
For a vegetarian version, use leek, mushrooms and spinach.
These mini quiches are delicious warm or cold, making them perfect to prepare ahead.
Conclusion
These mini leek and bacon quiches are simple, practical and full of flavor. They look beautiful on the table, are easy to serve and work perfectly for parties, brunches or light meals.