Leek & Bacon Mini Quiche - Julia's Cuisine (2024)

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by Julia Pinney

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These Leek & Bacon Mini Quiche make the perfect make ahead brunch or breakfast idea. These are loaded with smoky bacon, sharp cheddar and sauteed leeks on top of a flaky homemade pastry crust. They are great for keeping on hand in the fridge and warming up for a quick on the go breakfast for busy mornings.

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These Leek & Bacon Mini Quiche are an all time party favourite of mine. If you’re looking for the perfect little quiche, make these and you won’t be disappointed. And another great idea is my !

If you love Quiche, you really need to give these a try sometime. I’ve been making these for years and they are always a hit with everyone. If you do get a chance to make them, let me know in the comments below. I’d love to hear from you!

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Ingredients

  • 1 3/4 Cups flour
  • 1/2 Cup butter
  • 2 tablespoons cold water
  • 1 Cup cream
  • 1 Leek ends trimmed and thinly sliced
  • 4 strips bacon
  • 1 Cup cheddar cheese
  • 2 eggs
  • Salt and pepper
  • 1 Tablespoon olive oil

REMEMBER, The full recipe and ingredients is always located at the end of the post in the recipe card.

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Instructions

  1. Make the pastry – First make your pastry. Add the flour to a large bowl and cut in the cold butter. Start mixing it with your hands until it reaches a fine bread crumb type mixture. Shake the bowl to bring the larger lumps to the surface. Then continue incorporating them into the mixture until it is all small and crumbly. Next, add your two tablespoons of cold water and stir together. Use your hands to form it into a pastry dough until a smooth ball appears. Turn the pastry out onto a floured surface and roll it out to about an 8-9 inch rough circle. Once you have done this get a 3 inch circle cookie cutter and cut out 12 pastry circles.
  2. Chill pastry – Grease and line (if you like) 12 muffin tins. Place each pasty in a muffin tin and gently press it down and up the sides. It will only go up the sides a little bit. Cover and refrigerate for about 30 minutes.
  3. Cook the leeks – While the pastry is chilling, make your filling. So, in a medium sized skillet add the olive oil and leeks. Cook over a high heat for a few minutes, then reduce heat to medium-low and cook for a further 10 minutes or so. Remove from heat.
  4. Cook the bacon – Place the bacon on a baking sheet and cook in a preheat 375 degrees f oven for about 10 minutes or until crispy. Remove, drain and crumble the bacon.
  5. Make the filling -Whisk the eggs and add the cream, salt and pepper. Whisk for a further minute or so.
  6. Bake the quiche – Preheat the oven to 425 degrees F. Remove the pastry casings from the fridge. Add a generous spoonful of the leeks to each pastry casing. Top with bacon and cheese. Once you have done this, pour over your egg mixture. This will go above the pastry casing, but don’t worry about that at all. Bake for about 7-8 minutes and then reduce the heat to 350 degrees F. Bake for a further 10 minutes. Remove from oven and lay on top of a wire rack.
  7. Remove from baking tray – To remove the quiches from the pans,slide a knife around the edge of each quiche. Then gently use a fork to lift it out from the bottom. Lay them on the wire rack.
  8. Serve – These can be served straight away hot, or at room temperature. You can even freeze them in an airtight container for several months. All you have to do is remove from the freezer and reheat in a hot oven for about 10 minutes. Easy!
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Notes About The Leek & Bacon Mini Quiche

  • Making the pastry – Make sure to use cold water and don’t over work the pasty. Flaky pastry need to be folded several times and just kneaded down a bit. Don’t skip these steps!
  • Make ahead tips for pastry – The pastry can be made in advance and even stored in the fridge until later in the day or the following day. Just make sure you wrap it properly.
  • Cooking bacon – It’s easy to cook bacon in the oven on a baking sheet and the clean up is easy if you line the baking sheet with aluminum foil.

Storage

  • To store in the refrigerator – make sure they are in an airtight container. They will keep up to three days in the fridge.
  • To store in the freezer – place them in an freezer proof container to avoid any freezer burn. Allow to thaw on the counter and reheat wrapped in foil in a warm oven for 10 minutes.
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Substitutions

  • Pastry – I made a homemade shortcrust pastry for his recipe. You could make it using a store bought pastry if you prefer. And you can even make it gluten free by making a gluten free crust or by buying one at your supermarket.
  • Heavy cream – This type of cream works great in quiche for a very rich filling. If you want to keep the calories down, you could use half and half or whole milk.
  • Cheddar cheese – I used sharp cheddar cheese, but you could use Gouda, Swiss or Havarti cheese for this recipe.
  • Leeks – Leeks give an amazing flavour to these quiche, but you could use sauteed onoins in their place if you prefer.
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Frequently Asked Questions

Is Quiche French cuisine?

Yes, Quiche is originally a French dish. However, it appeared in England as early as the 15th century.

What’s the difference between Quiche and Quiche Lorraine?

A quiche can contain pretty much anything alongside the egg and cheese filling. Often, vegetables, mushrooms or other meats are used in quiche. However a Quiche Lorraine consists of the egg filling with bacon and Swiss cheese.

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Print Recipe Pin Recipe

These Leek & Bacon Mini Quiche make the perfect make ahead brunch or breakfast idea. These are loaded with smoky bacon, sharp cheddar and sauteed leeks on top of a flaky homemade pastry crust. They are great for keeping on hand in the fridge and warming up for a quick on the go breakfast for busy mornings.

Prep Time30 minutes mins

Cook Time35 minutes mins

Chill Time30 minutes mins

Total Time1 hour hr 35 minutes mins

Course: Appetizer, Breakfast, Brunch

Cuisine: French

Keyword: cheese, eggs, quiche

Servings: 12 mini quiche

Calories: 269kcal

Author: Julia Pinney

Ingredients

For the pastry:

  • 1 3/4 Cups flour
  • 1/2 Cup butter
  • 2 tablespoons cold water

For the filling:

  • 1 Cup cream
  • 1 Leek ends trimmed and thinly sliced
  • 4 strips bacon
  • 1 Cup cheddar cheese
  • 2 eggs
  • Salt and pepper
  • 1 Tablespoon olive oil

US CustomaryMetric

Instructions

  • First make your pastry. Add the flour to a large bowl and cut in the cold butter. Start mixing it with your hands until it reaches a fine bread crumb type mixture. Shake the bowl to bring the larger lumps to the surface. Then continue incorporating them into the mixture until it is all small and crumbly. Next, add your two tablespoons of cold water and stir together. Use your hands to form it into a pastry dough until a smooth ball appears. Turn the pastry out onto a floured surface and roll it out to about an 8-9 inch rough circle. Once you have done this get a 3 inch circle cookie cutter and cut out 12 pastry circles.

  • Grease and line (if you like) 12 muffin tins. Place each pasty in a muffin tin and gently press it down and up the sides. It will only go up the sides a little bit. Cover and refrigerate for about 30 minutes.

  • While the pastry is chilling, make your filling. So, in a medium sized skillet add the olive oil and leeks. Cook over a high heat for a few minutes, then reduce heat to medium-low and cook for a further 10 minutes or so. Remove from heat.

  • Place the bacon on a baking sheet and cook in a preheat 375 degrees f oven for about 10 minutes or until crispy. Remove, drain and crumble the bacon.

  • Whisk the eggs and add the cream, salt and pepper. Whisk for a further minute or so.

  • Preheat the oven to 425 degrees F. Remove the pastry casings from the fridge. Add a generous spoonful of the leeks to each pastry casing. Top with bacon and cheese. Once you have done this, pour over your egg mixture. This will go above the pastry casing, but don’t worry about that at all. Bake for about 7-8 minutes and then reduce the heat to 350 degrees F. Bake for a further 10 minutes. Remove from oven and lay on top of a wire rack.

  • To remove the quiches from the pans,slide a knife around the edge of each quiche. Then gently use a fork to lift it out from the bottom. Lay them on the wire rack.

  • These can be served straight away hot, or at room temperature. You can even freeze them in an airtight container for several months. All you have to do is remove from the freezer and reheat in a hot oven for about 10 minutes. Easy!

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

These can be made in advance and frozen. Reheat from frozen in a preheated 350 degree F oven for 10 minutes.

Nutrition Facts

Leek & Bacon Mini Quiche

Amount Per Serving (1 Mini Quiche)

Calories 269Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 12g75%

Trans Fat 1g

Cholesterol 85mg28%

Sodium 146mg6%

Potassium 69mg2%

Carbohydrates 16g5%

Fiber 1g4%

Sugar 1g1%

Protein 6g12%

Vitamin A 786IU16%

Vitamin C 1mg1%

Calcium 94mg9%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks for Stopping by & Hope To See You soon!

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By Julia Pinney on August 18th, 2022

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Leek & Bacon Mini Quiche - Julia's Cuisine (2024)

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