This is an oldie but definitely a goodie. I’ve been baking these mini snack box quiches for a while now for the kids’ lunchboxes. They are also good for breakfast, lunch or a snack on the go. I freeze them and defrost them in the fridge the night before I want to pack them for the kids’ lunches and by the next day they are good to go. I often bake these for school events too when there’s a call out for parents to donate a plate for the volunteer cafe. My wife loves these as well so double win!
For this batch, I used what we had in the fridge. i.e. leftover frozen Christmas ham cubes, frozen spinach and leek…
Here’s the original recipe from Tracey’s Culinary Adventures blog.
- 350 grams bacon, diced
- 3 cups leeks, chopped
- 1-1/4 cups half-and-half cream
- 1 cup grated extra-sharp cheddar
- 2 large eggs
- 2 large egg yolks
- 2 tbs chopped fresh thyme leaves
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp ground nutmeg
- Cooking spray
- Frozen puff pastry sheets (I buy them in packs of 6 or 10 sheets)
- Preheat oven to 200 C (about 400F).
- Brown bacon in a skillet, set aside to drain over paper towel. Using the remaining bacon fat in the skillet, cook the leeks until they are soft. Make sure you stir. Set aside to cool.
- In a medium bowl, combine the cream, cheddar, eggs, yolks, thyme, salt & pepper and nutmeg. Add the cooled leeks and bacon and gently combine.
- Get out a sheet of puff pastry and using a glass cup or dough cutter, cut out circles of size 3 inch diameter and gently press into the muffin tins. Make sure your pastry goes all the way to the top of each muffin. Fill each cup with about 1 tbs of filling. Repeat with remaining dough.
- Bake for about 20 minutes until cooked through and lightly browned.
- If freezing, wait until cooled and then pop them into a container into the freezer.
Here’s another batch I made previously that is per the recipe ingredients.