Bacon, Leek & Cheddar Mini Quiches

Bacon, Leek & Cheddar Mini Quiches
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  • 1-¼ cups half-and-half
  • ¾ lb. bacon, cut into medium dice
  • 1 cup grated extra-sharp Cheddar (4 oz.)
  • 2 Tbs. chopped fresh thyme leaves
  • Flour as needed for rolling out the dough
  • 2 1.1-lb. packages frozen puff pastry sheets, thawed according to package directions (preferably Pepperidge Farm brand)
  • 2 large egg yolks
  • + 6 more ingredients
    • 2 large eggs
    • Cooking spray
    • ¼ tsp. ground nutmeg
    • 3 cups medium-diced leeks, washed and drained (about 3 leeks, white and light green parts only)
    • ½ tsp. freshly ground black pepper
    • 1 tsp. kosher salt

In a medium skillet over medium-high heat, cook the bacon until browned and crispy, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to a plate lined with a paper towel. Pour off all but 1 to 2 Tbs. of fat in the skillet. Set the skillet over medium heat and cook the leeks, stirring occa...

View full recipe at Fine Cooking


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