Mini Mushroom and Leek Quiches (+ Giveaway)
Along with a coupon for a free carton of eggs, they sent some mini bakeware and an egg tray. These items would have been perfect for Easter, but they also came in handy yesterday since I had plenty of extra eggs on hand from the holiday.
I decided to whip up a quick batch of mini quiches with the mini muffin tins, because they are not only delicious, but they’re also easy to freeze and reheat. Plus, I love making quiches because the flavor combinations are so customizable and pretty much endless.
These little things were mighty delicious–rich and satisfying, but fresh at the same time.
Adapted from Land O'Lakes.
Serve these mini quiches as appetizers at a brunch or dinner party.
You can also eliminate the crust and cook the same way, which will cut down on both prep time and calories.
Quiches can be made ahead and frozen. To reheat, place on baking sheet and bake in preheated 325° F. oven for 25 to 30 minutes
- 1 cup flour
- 1/2 tsp salt
- 1/2 tsp sugar
- 1 stick cold butter, cubed
- 3 tablespoons cold water
- 1/4 cup sliced leeks
- 1/4 cup sliced white mushrooms
- 2 eggs
- 1/4 cup milk
- 1/4 tsp paprika
- 1/4 teaspoon salt
- 1/4 cup shredded Gruyere cheese
- Sift together dry ingredients in a large bowl.
- Use a bench scraper to mix flour and butter together (I used a butter knife since my bench scraper was at school) until butter is incorporated in 3mm pieces
- Make a well in the middle of the flour and pour cold water 1 tablespoon at a time. Mix. Repeat until dough has a sandy, but slightly sticky texture.
- Wrap in plastic and refrigerate at least 30 minutes to let the gluten rest (This is important, as the dough will be nearly impossible to work with when warm/room temp)
- Preheat oven to 400F and spray mini muffin tin with cooking spray.
- Roll out dough to approximately 1/8 inch thick (Roll dough between two sheets of plastic wrap to prevent sticking). Use a 2-inch circular cookie cutter to cut out quiche shells.
- Dock (poke small holes with a fork or toothpick) the bottom of shells and pre-bake for approximately 5 minutes, or until a light yellow color.
- Meanwhile, saute leeks in olive oil. Set aside to cool. Saute mushrooms in olive oil approximately 5 minutes, until the liquid they release has evaporated.
- Whisk eggs, milk, paprika, and salt together. Mix in leeks and mushrooms, then the cheese.
- Fill pre-baked crusts with egg mixture. Cook for 12-15 minutes, or until springy and golden brown.
- Remove and set on a rack to cool slightly.
And now for some exciting news: Land O’Lakes has offered to give one of my readers the very same package!
One reader will receive:
-Mini muffin tin (perfect for bite-sized quiches, tarts, and muffins)
-Mini nonstick frying pan (makes a great fried egg)
-An egg tray
-A coupon for a free carton of Land O’Lakes Eggs
To enter: Visit Land O’Lakes and leave a comment on this post saying which recipe you’d like to make.
For up to two additional entries:
-Like Land O’Lakes on Facebook (and leave an extra comment letting me know you did)
-Follow @CookWithB on Twitter (and leave an extra comment letting me know you did)
I will choose a winner at random (via random.org) on Friday, April 13 at 9am EST and announce on the blog later that day.
Disclosure: The gift pack, coupons, information, and additional gift pack have been provided by Land O’Lakes through MyBlogSpark.Pin It