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1
Place the bacon squares in a large frying pan.
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2
Cook over medium heat until browned and crispy, about 10 minutes.
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3
(Depending on the size of your pan, you may need to do this in 2 batches.)
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4
Transfer the bacon to a paper-towel-lined plate and set aside.
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5
Remove all but 2 tablespoons of fat in the pan.
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6
Set the frying pan back over medium heat and cook the leeks, stirring occasionally, until softened, about 5 minutes.
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7
Cool slightly, about 5 minutes.
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8
In a medium bowl, combine the half-and-half, cheddar, eggs, egg yolks, thyme, salt, pepper, and nutmeg.
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9
Add the cooled leeks and the reserved bacon and stir to combine.
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10
Spray 4 mini muffin pans (or 2 if your pans have two dozen wells) with cooking spray.
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11
Working with 1 sheet of puff pastry at a time, roll the dough on a lightly floured work surface into a 10-by-18-inch rectangle.
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12
Stamp out 3-inch circles of dough with a cookie cutter and gently press the rounds into the wells of the mini muffin pans.
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13
Make sure each round is centered and that the dough extends up to the top of the well.
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14
Fill each with about 1 tablespoon of custard.
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15
Repeat with the remaining dough and filling (save any leftover dough for another recipe).
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16
Heat the oven to 400 degrees F. Place one rack in the top third of the oven and another in the bottom third.
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17
Bake for 10 minutes, then switch the position of the pans so the ones from the upper shelf are now on the lower shelf and vice versa.
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18
Bake until the filling is puffed and the crust is golden brown, about 10 minutes more.
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19
Cool for 5 minutes in the pans, then gently remove to a cooling rack.
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20
Serve warm or at room temperature.
