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Mini quiche

The perfect thing to serve for Mother's Day brunch. 



  • 12 store bought mini quiche shells available at most good grocery stores
  • 1/4 cup milk
  • 1/4 cup 35% cream
  • 3 eggs
  • 1/2 teaspoon butter
  • 1 cup of leeks, thinly sliced
  • 1/4 cup grated Gruyère cheese
  • Salt and black pepper, to season


  1. Preheat oven to 375° F.  While the oven is preheating thaw 10 to 12 of the store-bought mini quiche shells on a baking tray and blind/par-bake the shells for six to eight minutes until light golden brown.  Remove and allow to cool.  
  2. In a small pan over low heat melt the butter and add the thinly sliced leek that has been washed. Gently cook with a splash of water for five to eight minutes remove and allow to cool. 
  3. Crack and place the eggs into a bowl, add the milk and cream whisk, and season with salt and pepper. 
  4. Place the store-bought pastry shells onto a baking sheet and fill with a little leek and Gruyère cheese in the bottom of each quiche shell, then fill with quiche batter. Bake for 18 to 22 minutes until the pastry is light golden brown.
  5. Remove from oven allow to cool for five minutes before serving. Enjoy! 


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