Ingredients
- 1-2 sheets (approx 200g) ready made shortcrust pie pastry
- 1 tablespoon butter
- 1 leek, halved and thinly sliced
- 1 bunch asparagus, tough ends removed, thinly sliced on the diagonal
- 5 free range eggs
- Salt and ground pepper
- 1 tsp ground nutmeg
- 1 cup shredded organic cheddar cheese
Mini Asparagus and Leek Quiches
These mini Asparagus and Leek Quiches are little cheesy seasonal delights, perfect for lunch boxes and afternoon teas.
Method
Preheat oven to 180 degrees Celsius, moving the oven rack to the lowest position.
In a large skillet, melt the butter over medium heat, then add the leek and asparagus, stirring occasionally until cooked through and nicely browned (about 6-8 minutes). Remove from heat and let the veggies cool.
In a large bowl, whisk together the eggs, 1/2 teaspoon salt and ground pepper, and a pinch of nutmeg.
If you’re making your own pie crust, process all pastry ingredients in a food processor, then knead until smooth. Then cover and place in the fridge for 10 mins.
Roll cool dough out into a large sheet of pastry. Using a large round container (like a 1 cup measuring cup), cut mini quiche pastry crusts out and place in a muffin baking tray.
Sprinkle a small layer of grated cheddar cheese on the quiche crusts, then top with some asparagus mixture. Pour egg mixture on top.
Bake until the asparagus and leek quiches are just set, 50 to 60 minutes. Serve with a nice green or grated carrot salad.
Submitted byCERES Fair Food
Tips and Tricks
Wrap semihard and hard cheeses like cheddar, once open, in wax or parchment paper, then stow in a resealable plastic bag. (If you’re freezing, replace the paper with plastic wrap.)
Look for small leeks with crisp green tops. Trim the tops and store in a sealed plastic bag in the crisper for one week.
Store your eggs in their original cartons. Cartons prevent moisture loss in your eggs while protecting them from other flavours that may be absorbed from your fridge.
