By: Katie Workman, The Mom 100
- 4 bacon strips, chopped
- 2 tablespoons olive oil
- 2 leeks, white and light green parts only, thinly sliced
- 10 ounces mushrooms, thinly sliced (any kind, including button, will be fine)
- 4 refrigerated rolled pie crusts (2 14-ounce packages)
- 4 eggs
- Heat oven to 400°F.
- Heat a large skillet over medium. Add bacon and fry until crisp. Drain on paper towels. Pour off any excess fat in skillet.
- In the same skillet, over medium-high heat, add 1 tablespoon olive oil. Heat; add leeks and mushrooms and cook, stirring occasionally, until leeks are softened, the mushrooms are tender and any liquid they have released has evaporated. Remove leeks and mushrooms to cutting board; cool slightly and roughly chop.
- Meanwhile, unroll refrigerated pie crusts and using a 2 1/2-inch cookie cutter, cut rounds as close to one another as possible. Spray cups in 4 12-cup mini tart/quiche/muffin pans (If you don’t have 4, prepare in batches) Fit dough rounds into the cups of the mini tart pans.
- In a medium bowl, beat eggs with milk and cream; season with salt and pepper.
- Place 1 teaspoon of leek/mushroom mixture in each dough-lined cup. Sprinkle bacon, Roth Grand Cru® Cheese and Roth Buttermilk Blue® Cheese, in this order, equally over vegetables. Pour cream mixture over, dividing it evenly to a depth not quite filling to cup tops. Poke down any the toppings a bit so they sink into the filling.
- Bake 15 to 20 minutes, until cup centers are just barely springy to the touch and tops are golden brown and puffed. A knife inserted into the center should come out mostly clean. Cool mini quiches in pan(s) on a wire rack. Serve slightly warm or at room temperature.