Of course with that happy dance came the realization that the winter padding must go! I have a family wedding in July and a new dress to buy. In an effort to snack smarter, I dug out the oversized rubbermaid container and filled it with ready to eat chopped vegetables. No excuses now for reaching for a cookie.
Cheddar, Bacon and Leek Mini Quiche
Adapted from Fine Cooking, December 2006 issue
3/4 lb bacon, diced
3 cups leeks, diced
1 1/4 cups half and half
1 cup grated extra sharp cheddar
2 large eggs
2 large egg yolks
2 tbsp chopped fresh thyme leaves
1 tsp salt
1 tsp fresh ground pepper
1/4 tsp ground nutmeg
2 pkg puff pastry ( I used President's Choice brand)
Cook bacon until browned and crispy. Drain cooked bacon on paper towel lined plate and drain off all but one or two tablespoons of the fat in the pan. Return pan to medium heat and cook leeks until softened, about 5 minutes. While waiting for the leeks to cool down a bit , combine the cheddar, thyme, salt, pepper, nutmeg and half and half in bowl. Add the bacon and leeks once they have cooled.
Preheat oven to 400 degrees. Lightly spray mini muffin pans. Roll puff pastry on floured surface (if you get the PC brand it is pre-rolled!) and using 3" round cutter stamp out pastry and press rounds into prepared cups of pans making sure the dough is centred and reaches the top of each cup. Fill each cup with one tablespoon of the mixture or to the top of each cup. Bake until puffed and golden about 20 minutes, rotating pan halfway through. Makes 48.