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Leek, Asparagus,Chanterelle And Gruyere Mini Quiche For Fiesta Friday #59

 

Mini quiche

Mini quiche

I am not re-inventing the wheel here, quiche in all it’s forms with varied and myriad ingredients has been made over and over but no matter how many times you see, eat or make it’s always delicious. I decided to make individual quiche, no cutting just grab and go.

I like to blind bake my crust so it doesn’t get soggy, use half and half in the custard, I’m generous with the cheese and vegetables making this a substantial and satisfying meal. I used fresh asparagus, chanterelle mushrooms, a young leek, and some lovely gruyere. One of my favorite meals is a fresh salad with quiche and look at this salad that Margi@La petite casserole made.

Angie@The Novice Gardener and her cohosts this week Jhuls@The Not So Creative Cook and for the first time Mila@Milk And A Bun are ensuring that a good time is had by all, the drinks are flowing and the food is plentiful. Thank you all!!

Quiche With leek, asparagus, chanterelle, gruyere

Makes approximately 8 mini tarts(4 inch)

Recipe for double crust flaky pastry I used my go to Julia Child recipe

Approximately 1/2 lb gruyere grated

4 large or extra large eggs

1 1/2 cup half and half

asparagus (enough for 3 stalks on each quiche)

mushrooms (I used chanterelle) about 1 cup chopped

1 spring or young leek cut into rounds and cleaned thoroughly

pinch nutmeg

salt and pepper to taste

Blind baking your pie crust:

1. Press your pie dough into tart pans and refrigerate (I like to make the night before and refrigerate covered overnight. Preheat oven to 400 degree’s

2. Place parchment in each tart pan and add beans or pie weights

3. Bake for 15 minutes, remove parchment and pie weights and bake for another 15 minutes or until just lightly browned.

Making the quiche:

Place mushrooms and asparagus on baking sheet lined with parchment, brush with olive oil and bake at 375 for 15 minutes. Remove from oven to cool and keep the oven temp at 375 degrees.

Heat a tbs of butter in saute pan and saute the leeks after they have been cleaned and dried.

Grate the cheese and set aside.

Beat the eggs and half and half, salt, pepper and nutmeg.

Assembling:

Place some cheese at the bottom of each tart pan, add leek and mushroom filling to the top of each pan, pour enough egg custard to fill each, lay the asparagus on top and add a little more of the grated cheese. Bake for 20-25 minutes or until the egg is set.

Enjoy with a fresh salad.

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121 Comments Post a comment
  1. Thanks for reminding me how good quiches can be – and yours looks absolutely delicious! Happy Fiesta Friday x

    March 13, 2015
  2. These look delicious and so pretty! I would love to be able to get hold of some asparagus right now!

    March 13, 2015
    • I am there waiting when it hits the markets, love asparagus. Thank you so much!!

      March 13, 2015
  3. Ooooh yummer!!

    March 13, 2015
  4. Reblogged this on This Got My Attention and commented:
    Mmmm, mmm good. This looks soooooo yummy!

    March 13, 2015
  5. Oh dear this is right up the hubby’s alley! Looks delish!

    March 13, 2015
    • Thanks I wanted to add some bacon too, that would have been really good.

      March 13, 2015
  6. absolutely divine!

    March 13, 2015
  7. MMM…drooling…those looks delicious!! I love Quiche πŸ™‚

    March 13, 2015
  8. Oh my Suzanne, this is another winner!!!

    March 13, 2015
  9. These look divine! My mouth is watering. I simply love quiche, what a great recipe. Thank you!

    March 13, 2015
  10. Ahmazing
    Delish to the savory core. Double flaky pastry sounds too good. Quiche is one thing I still need to try my hands at’

    March 13, 2015
  11. I will definitely have to try this! πŸ™‚

    March 13, 2015
  12. I haven’t made a quiche in a while, but they always include Gruyere. I love the mini size and this combination. It looks heavenly!

    March 13, 2015
    • Thanks Sarah, me too, love gruyere. I love the little tarts perfect portion.

      March 13, 2015
  13. I love quiche. I haven’t made one in awhile, but now I need to. This looks so tasty πŸ™‚

    March 13, 2015
    • Until today it had been literally years since I made quiche. I don’t know why it took me so long they are wonderful. Thanks Natalie.

      March 13, 2015
  14. I love the idea of individual tarts!! These definitely look delicious, and you’re right – Quiches are delicious!

    March 13, 2015
  15. Fabulous quiche, Suzanne! I love the individual serving size ones you’re sharing…perfect for Sunday brunch guests. Now, if it were only guaranteed my would be as beautiful as yours…

    March 13, 2015
    • Thanks Nancy, they really are so perfect for Sunday brunch and the individual quiche are great when you have guests. I am so certain your quiche would be amazing.

      March 13, 2015
  16. Oh I love gruyere so much. They look so pretty!

    March 13, 2015
  17. I LOVE quiches like this one- making them mini is even more appealing. They look fabulous!!

    March 13, 2015
    • Thank you so much, next to mini I love rectangular now if only they made mini rectangular pans.

      March 13, 2015
      • We are on the same page!! πŸ™‚

        March 14, 2015
  18. Suzanne, you’ve done it again. You continue to amaze me with wondrous foods. These sound delicious and look just adorable enough. Sending you great big hugs! πŸ˜€

    March 13, 2015
    • Awww thanks Teagan. Back at you, I am constantly in awe of your wonderful talent for weaving an amazing story.

      March 13, 2015
      • Now i’m blushing. ^^’ You’re too kind. I actually thought the stress of the stupid car issue was going to keep me from doing an episode this week. But i just finished writing a short episode-8.
        I enjoy your recipes and blog so much, I resist temptation to use one every week! Hugs πŸ˜€

        March 13, 2015
  19. There’s another recipe with the little tart pans – oh gosh, they are just the sweetest! Quite a few whipped up for Fiesta Friday…I love your savory version too. I will just have to indulge and get some, so I can make these gorgeous little tartlets.

    March 13, 2015
    • I love my little tart pans, I actually use them more often than the big ones. Thanks Loretta.

      March 13, 2015
  20. Mmmm they look delicious!! x

    March 13, 2015
  21. I’ve never been a huge fan of leeks, but this is definitely a dish I may have to give a try. It looks amazing.

    March 13, 2015
    • The leeks are wonderful here, they are milder than onion or shallot and in my opinion add such a lovely flavor. Thank you so much.

      March 13, 2015
  22. I love quiche and these look so delicious. Great idea to make them in individual molds and I totally agree about blind baking the pastry. Have a great weekend Suzanne!

    March 13, 2015
    • Thank you so much Viviana. I always like to blind bake the pastry crust before adding the wet ingredients, it gets a bit too gummy for me.

      March 13, 2015
  23. My salad would have been perfect together your tarts Suzanne… it’s clear enough, I guess, that the two of us are fed up with winter even in our dishes! Love your quiches!

    March 13, 2015
    • Totally fed up, I love your salad and am making it tomorrow to have with the leftover quiche. Thanks for the inspiration!

      March 13, 2015
  24. This is always a big favorite here!

    March 13, 2015
    • Thanks Susan. Quiche is such a great dish, it can be an appetizer or an entree, breakfast, lunch or dinner. It’s versatile.

      March 13, 2015
  25. Isn’t there something so satisfying about quiche? Problem is, I just can’t be bothered with making pastry for myself. Hold on, I made dessert (with pastry) a couple of days ago. Well, dessert I’m fine with! Anyway, spotted the first new asparagus only today. Will have to have some of those next week. Oh, the joys of spring.

    March 13, 2015
    • I like to make pastry in advance and freeze, like you I often can’t be bothered, This pastry was in the freezer, couldn’t be easier. Isn’t it exciting seeing the young asparagus, it is truly the harginger of Spring. Thanks Johnny.

      March 13, 2015
  26. These look great, I have been thinking I must make quiche again soon, it’s just about getting to be that kind of weather now. These are very pretty in their individual size and yummy fillings too.

    March 13, 2015
    • i hadn’t made quiche in such a long time and now I want to make it using different fillings. Thank you so much Caroline

      March 13, 2015
  27. These are such beautiful tarts, and I love the ingredients–asparagus is one of my favorite veggies!

    March 13, 2015
  28. How positively delicious! I look forward to eating fresh asparagus every spring!

    March 13, 2015
  29. Wow looks super delicious.. Healthy ingredients super yummy food

    March 13, 2015
  30. Ooolala, Suzanne: I just love all the ingredients of these mini quiches, plus I love quiches in and of themselves! Fabulous, I wish I could taste one! πŸ™‚ A wonderful dish and recipe.

    March 13, 2015
    • I also recall how wonderful Francesca’s quiche is. She served when I was there. Thank you so much, I do love quiche, these are really delicious and very light.

      March 13, 2015
  31. These look delicious!

    March 13, 2015
  32. What a great take on a quiche – you’ve reinvented them! I’m sure they taste as good as they look!

    March 13, 2015
    • LOL, thanks so much, maybe I didn’t re invent but they do taste really good.

      March 14, 2015
  33. I totally with you on baking pastry cases blind, it makes such a difference so it’s well worth the extra effort. Pretty quiches. Have a good weekend. πŸ˜‰

    March 14, 2015
  34. I had quiche once from Starbucks. Since then, I wanted to make my own. Your mini version is so good and they are so cute. Two bites, maybe? Haha. Thanks a lot for bringing this at FF. Have fun and enjoy your weekend, Suzanne. xx

    March 14, 2015
    • Well they are more like 6-8 bites depending I guess on the size of your bite. They are too big to be an appetizer but IMHO the perfect size for a meal. Thank you so much Jhuls and thank you for co hosting this week. Happy FF!!

      March 14, 2015
  35. Suzanne, I can tell it is so delicious straight away, when I saw the pictures. So lovely! Wish I can share one of them. πŸ™‚

    March 14, 2015
  36. As you may know – I adore any pies, pastry and of course quiches! I make them at home pretty often, too! And I’m jealous of yours! Because I wish I could get some chanterelles! When they are sold here- they soooo expensive- more than 30$ per kg!

    March 14, 2015
    • Oh wow, expensive mushrooms. They are not cheap here either I got a bag not sure the weight but it was $7.99. I don’t get them that often but sometimes I just want chanterelles. Thanks so much I also love pies in all shapes and forms. Thanks Mila!!

      March 14, 2015
      • Anyway, it’s much cheaper! You are lucky to enjoy those mushrooms and such tasty pies! πŸ™‚

        March 14, 2015
      • :o)

        March 14, 2015
  37. Quiches are so delicious! I love them! Great idea!

    March 14, 2015
  38. I love quiche and make them quite often. Somehow, these petite quiches with delicate touches have Suzanne’s signature on them. I love the presentation very much too!

    March 14, 2015
    • Thank you Fae, what a sweet comment. I am the perverbial bull in the china shop. I do however like delicate and petite food and mini tarts/quiches are perfect in portion size.

      March 14, 2015
  39. Suzanne, this is so decadent and beautiful! I am impressed, as always. Of course, anyone who argues with a gorgeous, flaky tart crust, nutty gruyere cheese, creamy chanterelles and bright, refreshing asparagus is crazy! πŸ˜‰ Yum!

    March 14, 2015
    • I have to agree, buttery pastry crust , cheese, mushrooms and asparagus are something few could argue with. Thanks so much.

      March 14, 2015
      • Now that you have repeated it I feel the need to go buy these ingredients and hop to it for Sunday brunch, Suzanne. You have a real talent. Mmmm.

        March 14, 2015
  40. I’ve never made quiche before, yours looks delicious though I might have to try x

    March 14, 2015
  41. Wowee- I love Asparagus and this quiche looks perfect and delish’thanx for sharing Suzanne. .. πŸ™‚ πŸ™‚

    March 14, 2015
  42. I agree, Suzanne! Always delicious! And I could eat it every day! 😜

    March 15, 2015
  43. Mmm first asparagus ! Yummy ! I love your picture !

    March 15, 2015
  44. What a great recipe! I have dreams about organizing a girls brunch and impressing the heck out of them with dishes like this.

    March 15, 2015
    • Oh that would be so nice, I will have to plan something like that it sounds fun.

      March 15, 2015
  45. Oh these are so adorable Suzanne! What a wonderful idea to make them single serving size and I LOVE the asparagus and leeks in them..omg I love asparagus so much! Gruyere used to be my absolute favorite cheese too! Looks too good.

    March 15, 2015
    • I love single serve food, it’s so much easier and perfect portion size. Thank you so much, asparagus is one of my favorite vegetables and gruyere, well it’s my cheese of choice ofr quiche. Thanks Brandi.

      March 15, 2015
  46. That looks so delicious! I am a sucker for quiche….yum!!!

    March 15, 2015
    • You and me both, thank you so much. I love quiche, now that I made this it’s all I want with a fresh salad. So light and delicious. Thank you so much.

      March 15, 2015
  47. Liz #

    lovely, Suzanne! Quiche is such a special dish–reminds me of tea parties and such πŸ™‚

    March 15, 2015
  48. Just Delicious Suzanne!!! πŸ™‚

    March 16, 2015
  49. You get better and better and better. I love these mini quiches. I so wish I could drop by and eat one with you. I’d bring nice wine! πŸ˜‰

    March 16, 2015
    • You are too sweet, thank you. You bring the wine and we’ll have a lovely meal togegther. Would love nothing more.

      March 16, 2015
  50. These little quiches are just darling Suzanne! I love when leek and gruyere appear in the same dish, it’s such a great combination, especially with the egg and the pastry. What a perfect breakfast!

    March 16, 2015
  51. This looks like the perfect quiche to me. I love every ingredient you used. I had never heard of the term blind baking before, but love the idea so it doesn’t get soggy. I need to get some mini tart pans. They make the quiche look even more special. Thanks for sharing this, Suzanne!

    March 16, 2015
  52. Hi Suzanne, love the flavors you have put together here, also love the mini tart pans, these look so elegant!

    March 16, 2015
    • Thanks I love mini tarts and my tart pans something about individual tarts that are so pretty.

      March 16, 2015
  53. These are so pretty. I love asparagus and cheese in tarts, and that’s saying something as I normally steer clear of anything remotely ‘quiche-y’ (just ask my husband!). What a great addition to Fiesta Friday. You always come up with the most delicious ideas Suzanne xx

    March 16, 2015
    • Thanks Laura, looking forward to lots of asparagus this season. You don’t like quiche? Do you like eggs? I love anything eggy, custard, quiche, eggs anyway you make them except raw. Thank you so much.

      March 17, 2015
  54. I’m loving all your spring recipes Suzanne! Even though it’s autumn here now, I’m tempted to go out and buy a bunch of asparagus to make these delicious quiches! With a salad on the side, lunch doesn’t get any better than this! πŸ™‚

    March 17, 2015
    • My favorite lunch is quiche and salad. Thanks so much Margot, it’s so funny how you are expereincing the exact opposite season.

      March 17, 2015
  55. petra08 #

    I need to make quiche! Oh these are little beauties and they look so delicious πŸ™‚ Quiche just made it up to the top of my list of dishes to make! Love the asparagus as well! πŸ™‚

    March 17, 2015
    • Thanks Petra, I love quiche and they are so ridiculously easy to make. So happy asparagus is coming into season now. Thank you.

      March 17, 2015
      • petra08 #

        The start of the asparagus season is always great isn’t it?! πŸ™‚

        March 17, 2015
      • It is. I feel like when I see asparagus at the green market it’s the official start of spring

        March 17, 2015
  56. This is dam good ! I have never made a Quiche but this one is definitely pushing me to make it soon !! Thanks for sharing πŸ™‚

    March 17, 2015

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