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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.


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.





Roasted Chanterelle’s, Baby Eggplant And Shallots

Ready to Roast

Ready to Roast

The other night I went to visit a very good friend of mine, her little pug had just had surgery and I wanted to visit and see how she was doing. When you go to the hospital to visit a sick friend you usually bring flowers, for this sweet little pug I brought a piece of pork tenderloin, she was happy with that.

While visiting they asked me if I would like some mushrooms and eggplant, they are friends with a Long Island Farmer and were given a windfall of delicious fresh chanterelle mushrooms and baby purple eggplant. Of course I said YES thank you!!

The mushrooms are beautiful and fresh and the eggplant is tiny, a couple of bites and you are done with it. I decided to oven roast, we all know oven roasting adds so much flavor to just about anything. So quickly cleaned the mushrooms removed the stems (kept them for stock) and eggplant, cut the little eggplant in half lengthwise, tossed in some olive oil, sprinkled on sea salt and generously peppered, added garlic cloves, shallots and some thyme sprigs. Baked in a 400 degree oven for 20  minutes stirring occasionally, remove from oven, cover with foil turn off the oven and put them back in, let sit for 15 minutes,  et voila!

I already have an idea of how I will use these lovely roasted beauties. Stay tuned!!