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
1/3 Cup Skim Milk
4 Tbsp I Can't Believe it's Not Butter
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.
Linked at: http://www.ladybehindthecurtain.com/, http://www.momstestkitchen.com/, http://thenymelrosefamily.com,