These are usually gone before I know it (except that one lonely last mini quiche that no one ever wants to snag) and my only regret is always that I didn’t make more. They are a snap to make in the morning, as I make the egg mixture the day before, then all I have to do the day of is cut out the puff pastry, fill, and bake.
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Party Food – Bacon, Leek and Cheddar Mini Quiches
- Total Time: 45 minutes
- Yield: 24 mini quiches 1x
Description
These bacon, leek, and cheddar mini quiches are easy to make and perfect for parties, featuring a flaky puff pastry crust and a savory filling.
Ingredients
- 3/4 lb (340 g) cooked bacon, diced
- 3 leeks, washed, drained, and white and light green parts sliced
- 2 cups (480 ml) half and half
- 1 cup (240 ml) grated sharp cheddar
- 4 large eggs
- 3 large egg yolks
- 2 tbsp (30 ml) fresh thyme, chopped
- 1 package puff pastry, thawed
- Salt and pepper to taste
Instructions
- Preheat oven to 400 degrees F. Spray a mini muffin tin with cooking spray and set aside.
- Cook the bacon in a skillet over medium-high heat until crispy, or bake in the oven at 400 degrees F for about 18-20 minutes. Drain on paper towels and set aside.
- In a large bowl, whisk together the half and half, eggs, egg yolks, and chopped thyme. Season with salt and pepper to taste.
- Roll out the puff pastry on a lightly floured surface. Cut into circles slightly larger than the muffin tin cups and press into each cup.
- Fill each pastry cup with a spoonful of bacon, a few slices of leek, and a sprinkle of cheddar cheese.
- Pour the egg mixture over the fillings, filling each cup just to the top.
- Bake in the preheated oven for 20-25 minutes, or until the egg is set and the tops are golden brown.
- Allow to cool slightly before removing from the tin. Serve warm or at room temperature.
Notes
- Make the egg mixture a day ahead to save time.
- These quiches are best served warm but can be enjoyed at room temperature.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 350-degree oven for about 10 minutes.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Cuisine: French
Nutrition
- Serving Size: 1 mini quiche
- Calories: 150
- Sugar: 1
- Sodium: 250
- Fat: 10
- Carbohydrates: 10
- Fiber: 1
- Protein: 6
- Cholesterol: 70
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Frequently Asked Questions
Can I prepare any of this ahead of time?
Yes — the author specifically makes the egg mixture the night before. On the day, you only need to cut out the puff pastry, fill the mini muffin tin, and bake. The notes confirm the quiches can be stored in an airtight container in the refrigerator for up to 3 days.
How should I reheat the mini quiches?
The notes say to reheat them in a 350°F oven for about 10 minutes. This keeps the puff pastry crisp — microwaving would make the pastry soggy. 
How do I know when the quiches are done baking?
Bake at 400°F for 20–25 minutes, looking for the egg to be set (no jiggle in the center) and the tops to be golden brown. Allow them to cool slightly before removing from the tin to prevent the puff pastry from tearing.
