Ingredients

• 1 3/4 Cups flour
• 1/2 Cup butter
• 2 tablespoons cold water
• 1 Cup cream
• 1 Leek, ends trimmed and thinly sliced
• 4 strips bacon
• 1 Cup cheddar cheese
• 2 eggs
• Salt and pepper to taste
• 1 Tablespoon olive oil

Note: For the complete recipe with quantities and specific details, refer to the recipe card at the bottom.

Instructions

1. Prepare the Pastry

   Start by preparing the pastry. In a large mixing bowl, add the flour and cut in the cold butter. Using your fingertips, mix it until it resembles coarse breadcrumbs. If larger lumps surface, shake the bowl to bring them up, then incorporate them until you have a uniform crumbly texture. Add the cold water and stir gently until the mixture forms a ball. Turn the dough onto a floured surface and roll it out into a circle roughly 8 to 9 inches in diameter. Use a 3-inch cookie cutter to cut out 12 pastry rounds.

2. Chill the Pastry

   Grease and optionally line 12 muffin tins with parchment paper. Carefully place each pastry round into a muffin tin, gently pressing it down into the base and up the sides slightly. Cover the muffin tin and refrigerate for about 30 minutes to chill.

3. Cook the Leeks

   While the pastry chills, prepare the filling. In a skillet, heat the olive oil over medium-high heat and add the sliced leeks. Sauté them for a few minutes before lowering the heat to medium-low. Continue cooking for another 10 minutes until softened and fragrant. Remove from heat.

4. Cook the Bacon

   Place the bacon strips on a baking sheet and cook them in a preheated oven at 375°F (190°C) for about 10 minutes, or until crispy. Once cooked, drain on paper towels and crumble into small pieces.

5. Make the Filling

   In a bowl, whisk together the eggs, cream, and a generous pinch of salt and pepper. Blend well for about a minute until fully combined.

6. Assemble and Bake

   Preheat your oven to 425°F (220°C). Remove the pastry from the fridge. Fill each pastry casing with a spoonful of sautéed leeks, followed by a sprinkle of crumbled bacon and cheddar cheese. Finally, pour the egg mixture over the filling, allowing it to fill the pastry slightly above the edges. Bake for about 7-8 minutes at 425°F, then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 10 minutes, or until puffed and golden. Let them cool on a wire rack.

7. Remove from the Muffin Tins

   To remove the mini quiches, carefully run a knife around the edges of each quiche, then gently lift them out using a fork. Place on a wire rack to cool completely.

8. Serve

   You can enjoy these mini quiches warm right out of the oven, or let them cool to room temperature. They are also freezer-friendly! Simply store them in an airtight container, and when you’re ready to eat, reheat in a warm oven for about 10 minutes.