Monday, October 14, 2013

Leek and Mushroom Quiche Cups

It's time for Secret Recipe Club again!! This month we were assigned Learning Patience. Corey is a Texas native who now lives in Trinidad with her husband. She blogs recipes that cater to her Type 1 diabetes but she also posts about all the traveling they do as well as fitness and her running regimen. We had gotten leeks in our fresh box recently and I wanted to make something with them other than Potato & Leek soup. Conveniently she had a recipe for Cheesy Mushroom & Leek Quiche Cups that were for perfect for me to try.

Quiche is such a versatile dish. You can have it on the weekend for a fancy brunch or breakfast with some home-fries and bacon, you can serve them as appetizers at a party or you can even have it for lunch with a nice mixed green salad. These single serving quiche cups make quiche even easier to enjoy because they can be picked up and eaten by hand or taken with you on the go.

1 Box Puff Pastry (2 sheets)
2 Leeks - Sliced, Soaked and Diced
10 oz White Mushrooms - Sliced
6 Pieces of Bacon - Crumbled
1 Cup Shredded Cheddar Cheese
8 Eggs
1/3 Cup Skim Milk
4 Tbsp I Can't Believe it's Not Butter
Pam Spray
Sprinkle of Flour

Makes 18 quiche cups

Start by defrosting your puff pastry sheets on the counter top, this will take about 30-40 minutes. Wash and slice your mushrooms, then slice and soak your leeks in a large bowl of cool water. When all the sand and dirt has come out dice them up.
In a large pan melt your margarine, add the mushrooms and leek. S&P them and allow them to cook for about 15 minutes, stirring occasionally. Both of these vegetables give off a lot of water as they cook down, don't be alarmed. Just keep cooking them until most of the water is gone, the mushrooms are brown and the leeks are soft and wilted.
While the vegetables are cooking you can prepare the quiche crust. Spray the muffin tins with a lot of Pam Spray, in fact I did this thoroughly and the quiche cups still stuck to the pan so maybe grease them with a little bit of margarine or butter as to alleviate the problem I encountered. Preheat your oven to 400. On a lightly floured surface gently roll out each defrosted puff pastry sheet. Using a pizza cutter slice each sheet into 9 squares.
Place each square into a greased muffin tin, some of the smaller ones you can stretch a bit so it covers most of the muffin tin. Fill the bottom with a heaping TBSP of the leek and mushroom mixture. Cook the bacon, blot it on a paper towel and place a few crumbles into each quiche cup. Sprinkle a little bit of cheese on top of each one as well.
Whisk the eggs with a little bit of milk and add S&P. I did this in a measuring cup that has a spout which I thought this was very smart of me because it allowed me to pour the egg mixture into each quiche cup without a problem. Bake about 12 minutes until the puff pastry has risen, gotten crisp and light brown, the cheese will be melted and the egg hard. Allow to cool for 5 minutes, then run a knife around each quiche cup to loosen them up and pull them out of the pan. Serve immediately or keep in the fridge. These also can be frozen to be reheated at a later date.


  1. These would make a great appetizer! Bacon, mushrooms, leeks and cheese....everything yummy! Great SRC selection.

  2. These look gorgeous. I love quiche but I've never made individual ones before.

  3. Glad you enjoyed the breakfast recipe! It's always a winner when I make it!

    xoxo from Trinidad

  4. Your little quiches look so inviting and easy. What a great presentation for company.
    I was your partner for October and I really enjoyed looking through your blog. Being gluten free and vegetarian, I made your stuffed eggplant and we loved it..

  5. I love this idea - mini quiches are adorable and I bet these taste fantastic!

  6. Hi Nicole,
    We will just love this Leek and Mushroom Quiche Cups, perfect for a special event. Great choice for the SRC, have a fun day!
    Miz Helen

  7. What delicious little breakfast bites , or appetizers, with or without the puff pastry.

  8. Hi! What a lovely blog!

    wanna follow each other?

  9. I just discovered leeks and love them and that means, I want to make this recipe. Great choice ladies.

  10. These look really good--I love the flavor leeks bring to any dish.

  11. This would be yummy for breakfast or with a salad for dinner. Great choice!

    (I missed the deadline to add my post to the party and have sent email to April to try and fix that, but here's my post)

  12. So cute! I like the idea using these as breakfast bites or as a party appetizer!

  13. Looks amazing.. I'm not much of a cook, but you had me at the words mushroom and quiche!!

  14. Mmmmmm these look so good and so classy! I love a good quiche and quiche cups are a good change of pace, or good for a get-together. Pinned!

  15. Hope you are having a great weekend and thank you so much for sharing your awesome recipe with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  16. G'day! Love the combination, ease and simplicity true!
    Great for entertaining too!
    Cheers! Joanne
    Viewed as Party of Foodie Friends Friday Breakfast + Lunch Brunch Party

  17. Love the mushroom leek combination! Thanks for sharing on Foodie Friends Friday!


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