Mini quiches with leeks and bacon

Ingredients

• 2 leeks Leeks (white parts only) (white parts only, finely sliced)
• 70 g Smoked bacon (smoked bacon)
• 1 pinch Salt (fine salt)
• 1 pinch Black pepper (ground black pepper)
• 1 teaspoon Dijon mustard (strong mustard)
• 1 tablespoon Sunflower oil (for cooking)
• 3 eggs Eggs (medium size)
• 20 cl Liquid fresh cream (30% fat)
• 70 g Grated cheese (Gruyère or Emmental)
• 1 pinch Nutmeg (optional)
• 1 roll Ready-made puff pastry (ready-made)

Instructions

1. Prepare the leeks

   Rinse the leeks under cold water, remove the tough green parts, then slice the white parts into thin rounds.

   Time: PT10M

2. Cook the bacon

   Heat the pan over medium‑high heat, add 1 tablespoon of sunflower oil, then brown the bacon for 3‑4 minutes until slightly crisp.

   Time: PT5M

3. Cook the leeks with aromatics

   Add the leeks, a pinch of salt, pepper and 1 teaspoon of mustard. Cover and let sweat for 6‑7 minutes, stirring occasionally until all the water has evaporated.

   Time: PT7M

4. Let the filling cool

   Transfer the leek‑bacon mixture to a bowl and let it warm for 5 minutes.

   Time: PT5M

5. Prepare the quiche custard

   In another bowl, beat the 3 eggs, add 20 cl of fresh cream, 70 g of grated cheese, a pinch of salt, pepper and, if desired, a pinch of nutmeg. Mix until smooth.

   Time: PT5M

6. Preheat the oven

   Preheat the oven to 180°C.

   Time: PT10M

   Temperature: 180°C

7. Line the molds with pastry

   Roll out the puff pastry, cut circles with the cutter and place them in the molds. Prick the base with a fork and brush lightly with oil.

   Time: PT10M

8. Distribute the filling

   Evenly distribute the leek‑bacon mixture into each pastry base.

   Time: PT5M

9. Pour the custard

   Pour the egg‑cream mixture over each quiche, then sprinkle the remaining grated cheese on top.

   Time: PT5M

10. Bake

    Bake the mini quiches for 20‑30 minutes, until the top is golden and the centre is set.

    Time: PT25M

    Temperature: 180°C

11. Rest

    Remove from the oven and let rest for 5 minutes before unmolding.

    Time: PT5M

Nutrition Facts

Calories

180

Protein

8 g

Carbohydrates

12 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of Leeks (white parts only): chives, shallots
• Instead of Smoked bacon: diced bacon, smoked ham
• Instead of Dijon mustard: whole grain mustard
• Instead of Sunflower oil: olive oil, canola oil
• Instead of Eggs: organic chicken eggs
• Instead of Liquid fresh cream: thick cream, whole milk + butter
• Instead of Grated cheese: grated cheddar, mozzarella
• Instead of Ready-made puff pastry: shortcrust pastry, homemade pastry

Equipment Needed

• Frying pan
• Wooden spatula
• Chef's knife
• Cutting board
• Mixing bowl
• Whisk
• Measuring teaspoon
• Measuring tablespoon
• Rolling pin
• Round cutter
• Mini quiche molds (or madeleine molds)
• Oven
• Kitchen brush (optional)

Critical Steps — Do Not Skip

• Brown the bacon
• Cook the leeks until water evaporates
• Preheat the oven to 180°C
• Do not overfill the molds
• Bake until the top is golden

Chef Tips from the Video

• Use high‑quality grated cheese (Gruyère or Emmental) for a richer flavor.
• Add a small touch of fresh thyme with the leeks for more aroma.
• For a lighter version, replace half the cream with Greek yogurt.

Troubleshooting

Storage

Refrigerator: Store in an airtight container, up to 3 days.

Freezer: Wrap each quiche individually in cling film, up to 1 month.

Room temperature: Consume within 2 hours after cooking, otherwise refrigerate.

Make-Ahead Tips

• Prepare the leek‑bacon filling and the custard separately, keep them refrigerated for 24 h before baking.
• Mini quiches store well and can be reheated in the oven at 150°C for 10 minutes.