1 sheet frozen puff pastry, thawed
1-1/2 cups leeks, sliced thinly
2 teaspoons olive oil
12 ounces bacon,
fried crisp, crumbled
2/3 cup half-and-half (light cream)
1/2 cup sharp cheddar cheese, grated
1 egg
1 egg yolk
1 tablespoon fresh thyme leaves, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon nutmeg freshly grated
(2) 12 cup mini muffin tins
Roll pastry to 10x18-inch. Cut out (24) 2-1/2-inch
rounds; fit into two sprayed mini muffin tins.
In a skillet over
medium-high heat sauté leeks in oil until tender but not brown. Transfer
to a small bowl combine with bacon, cream, cheese, egg, egg yolk, thyme, salt, pepper and
nutmeg. Spoon 1 tablespoon quiche mixture into each
mini muffin cup.
Bake at 400° for 20 minutes or until
set, serve warm if desired. Makes 24 mini quiche appetizers, great for
a super bowl appetizer.
Wine recommendation: Pinot Gris
Be sure to see my
