Mini Leek and White Cheese Quiches

Mini Leek and White Cheese Quiches | A Dutchie Baking

I got a job! That’s right, to subsidize my Master of Arts “hobby” (as it could be called by now), I was in dire need of some cash. I applied to a job as a “homework helper” and tutor at a so called homework institute. I went in for the interview and everyone (including myself) was very enthusiastic. I more or less got the job on the spot. I started the job two weeks ago and it’s been fabulous so far! My main subject is English, although I also help out on some other languages. Teenagers are really cool to work with, they are so funny most of the time! Although they can be a bit chatty and annoying sometimes, I think the coolness far outweighs the annoyingness 🙂 Also, I have some new victims to feed my baking, which is always a good thing.. 😉

 

Mini Leek and White Cheese Quiches | A Dutchie Baking

 

I had the day off today and really felt like baking after a bit of a hiatus. My parents are always requesting quiches/savory tarts so I thought I’d please them with these mini versions. I used sour cream in my filling but if you don’t like that in a filling you could also use heavy cream (just use a bit less!). I sauteed my veggies before spooning them into the cases to soften them up and shrink them somewhat. The more veggies the better in my opinion! These can be made in a regular cupcake/muffin tin.

Mini Leek and White Cheese Quiches | A Dutchie Baking

Mini Leek and White Cheese Quiches

Makes 10-12 small quiches

Tools: greased cupcake tin, baking parchment, baking beans

Ingredients:

Pastry:

200 grams pastry flour
1 pinch of salt
90 grams cold butter, cubed
1 egg
20 ml very cold water
1 egg (to seal)

Filling:

1 leek (the white/lightgreen part only)
1 large red onion
1 1/4 tsp dried thyme
120 grams white cheese/feta
125 ml crème fraîche
splash of milk
1 egg
to taste salt & pepper
  1. For the pastry, combine the flour and the diced butter in the bowl of a food processor. Pulse with the blade attachment until the mixture resembles bread crumbs. Mix the egg and water together, pour into the processor bowl while it is running. Stop the processor when the dough starts to come together. Wrap in clingfilm and leave to chill in the fridge for about an hour.
  2. Pre-heat the oven to 160C/320F. Grease your cupcake tin. Cut out some baking parchment squares to go into the pastry cases. Roll dough out and cut out circles about 10cm in diameter. Line the holes in the tin with the pastry circles. Re-roll if necessary. Prick holes in the bottom of each pastry case with a fork. Line the cases with baking parchment, then fill with baking beans. Bake for 20-25 minutes. Take baking parchment and baking beans out of the cases (it might have stuck to the cases so be careful). Brush the inside of the cases with beaten egg, then place back into the oven for about 1 minute to set.
  3. Sautee the leek and onion, add the dried thyme. Crumble the cheese and add to veggie mixture. In a bowl, mix egg, milk and sour cream (it shouldn’t be too thick, a nice pouring consistency). Spoon veggie mixture into each pastry case, then fill up with the sour cream mixture. Bake for 25 minutes. Leave to cool in the tin, then carefully lift them out. Enjoy!

 

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