Mini Leek Quiches Recipe

Name: Mini Leek Quiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large leek, white and light green parts only, finely chopped (or 2 small leeks); 1 tablespoon unsalted butter; kosher salt; fresh ground black pepper; 2 sprigs fresh thyme, leaves only; 1 (14 ounce) box refrigerated pie dough, 2 rounds; 3/4 cup heavy cream (or half and half); 2 large eggs (or l egg and 1/4 cup eggbeaters, egg white); 1/8 teaspoon pumpkin pie spice (or pinch nutmeg); 1/2 cup finely grated gruyere cheese

Servings: persons

1
Preheat the oven to 350 degrees F.
2
Rinse the leeks in a bowl of water and strain. Set aside.
3
In a skillet over medium heat, add the butter. When it's melted, add the leeks and season with salt and pepper. Cook until they are soft and tender, 6 to 8 minutes. Remove from heat, stir in the thyme, and let cool to room temperature.
4
Roll out each pie dough round onto a clean dry surface. Using a 2 1/4 inch biscuit cutter cut 12 rounds from each dough. Gently press the rounds into each of the mini muffin tins to form mini crusts.
5
In a large measuring cup, whisk the cream and eggs with the pumpkin pie spice and a generous pinch of salt and pepper.
6
Fill each muffin cup with 1 teaspoon of the cooled leeks and top with 1 teaspoon of the cheese. Cover the filling with the egg and cream mixture. Place the muffin tins onto cookie sheets and put them into the oven. Bake until the egg mixture has set and the quiches are lightly browned, 10-15 minutes. Let cool for 10 minutes before turning them out onto a wire rack. Serve warm and enjoy!

310

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large leek, white and light green parts only, finely chopped (or 2 small leeks), 1 tablespoon unsalted butter, kosher salt, fresh ground black pepper, and more.

Yes, Mini Leek Quiches falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mini Leek Quiches

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions