2leekswhite and light green parts only, thinly sliced and washed
10ouncesmushroomsthinly sliced (any kinds, including button, will be fine)
4refrigerated rolled pie crusts2 14-ounce packages
Kosher salt and freshly ground pepperto taste
½cupshredded Roth Grand Cru
¼cupcrumbled 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.
This post has been sponsored by Roth cheese. All the opinions expressed are my very own.