New Year’s Eve is but moments away. And if you are having people over you have got to be knee-deep in menu planning (I know I am). I like to do a combo of fun, bite-sized, sophisticated little apps and bigger things like this roast beef or this Brussels sprouts slaw for people to tuck into later. There is usually not a set appetizer hour, and a set dinner hour, but rather a fluid ability for people to graze as the mood strikes, and commit to a plate of food when they are good and ready.
And because I have the good fortune to be working with Roth cheese I’ve been dreaming about how to include their cheeses into a variety of the dishes. Which got me to thinking about mini quiches, something that felt like it would really fit the bill in terms of cuteness and sophisticated-ness and also importantly – make-ahead-ness.
The two cheeses work so nicely together – nutty, rich Grand Cru and creamy, accessible Buttermilk Blue make each bite count. Some sautéed leeks and mushrooms provide more flavor and texture. And yes, there’s bacon.
These can be baked (maybe just slightly less than fully baked) a couple of hours ahead, and sit at room temperature until you are ready to warm them up in the oven just before serving. Or you can just bake them completely before the party, and serve them at room temperature. I’m a fan of a slightly warm quiche, and so if that’s an option, make it happen.
Feel free to cut this whole recipe in half if you don’t need this kind of volume – but also know that each quiche is a one-or-two bite affair, so these go pretty quickly.
Bacon, Leek, Mushroom and Cheese Mini Quiches
- 4 strips bacon chopped
- 2 tablespoons olive oil
- 2 leeks white and light green parts only, thinly sliced and washed
- 10 ounces mushrooms thinly sliced (any kinds, including button, will be fine)
- 4 refrigerated rolled pie crusts 2 14-ounce packages
- 4 large eggs
- ¾ cup whole milk
- ½ cup heavy cream
- Kosher salt and freshly ground pepper to taste
- ½ cup shredded Roth Grand Cru
- ¼ cup crumbled Roth Buttermilk Blue
- Preheat the oven to 400°F.
- Heat a large skillet over medium heat and the bacon. Sauté until crisp, about 5 minutes, then transfer to paper towels to drain, pour off any excess fat.
- In the same skillet add 1 tablespoon of the olive oil over medium high heat. Add the leeks and mushrooms and cook, stirring occasionally, until the leeks are softened and the mushrooms are tender and any liquid they have released has evaporated. Remove to a cutting board, cool slightly then roughly chop.
- While the vegetables are sautéing, unroll the refrigerated pie crust and use a 2 1/2-inch cookie cutter to cut rounds as close to one another as possible. Spray the cups of 4 12-cup mini tart/quiche/muffin pans (if you don't have 4, do this in batches if needed). Fit the dough rounds into the cups of the mini tart pans.
- In a medium sized bowl, beat the eggs with the milk and cream, and season with salt and pepper.
- Place 1 teaspoon of the leek and mushroom into the bottom of each dough-lined cup. Dividing them evenly, sprinkle the bacon, Roth Grand Cru and then the Roth Buttermilk Blue over the vegetables, Pour the cream mixture over the filling, dividing it evenly and not quite filling each cup to the top. Poke down any the toppings a bit so they sink into the filling.
- Bake for about 15 to 20 minutes until the center is just barely springy to the touch and the top is golden brown and puffed. A knife inserted into the center should come out mostly clean. Cool the quiches in the pan on a wire rack and serve slightly warm or at room temperature.
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