Hugs and Quiches. *Mushroom, Leek & Goat Cheese Mini Quiche*

For anyone who enjoyed my previous baby quiche recipe - the broccoli, ham, onion & cheddar variety - you are bound to love this one just as much - if not more.  These tiny, delicious, satisfying, moist, flavorful, cheesy, savory love bites are the absolute perfect dish to serve at any cocktail party or brunch (I made these babies specifically for my future sister-in-law's bridal shower and they were a total hit - people were shoving more than one in their mouth at a time - that good.)

Ingredients: (makes 4 dozen)
5 eggs
3 cups leeks (chopped)
5 cups cremini mushrooms (chopped)
2 cups half and half cream
2 tbsp unsalted butter
EVOO
2 1lb packages of frozen pastry sheets
2 tsp thyme (leaves chopped)
salt
freshly ground pepper
1 1/2 - 2 cups goat cheese
All purpose flour for sprinkling
Cooking Spray

Kitchen Gear Needed: Mini Muffin Pan

Let the pastry sheets thaw to room temperature and then lay them on a clean, floured work surface.  Use a pastry cutter to cut out rounds from the dough that are large enough to cover each hole of the mini muffin pan.

In a medium bowl, whisk together the eggs, half and half and a generous seasoning of salt and pepper.  Set aside.

Preheat your oven to 400 degrees.

In a skillet, melt 1 tbsp of your butter with about 1 tbsp of EVOO over medium heat.  Cook your leeks in the pan until they are soft and sweet (about 8 - 10 minutes).  Pour into another medium bowl and set aside.  In the same pan, melt the other tbsp of butter and add in your mushrooms.  Cook for 5 minutes until soft and add your thyme in for the last minute.  Add to the bowl with leeks.  Mix the the leeks and mushrooms together and season with some salt and pepper. 

Spray the mini muffin pan with cooking spray and line each pod with the pastry dough.  Fill each pod with your mushroom and leek mixture and then top with about 1 tsp of goat cheese.  Fill the rest of the pod up with your egg mixture right to the top.  Bake for about 20 minutes (until they are cooked through and the crust is slightly golden).  Repeat this process until your ingredients are gone!

Chefs Tip:  You can easily make these ahead and refrigerate and reheat in the oven later.  They are a great dish to save yourself on last minute cooking time, can be frozen and are so versatile you can make just about anything into a quiche!

Serve & Enjoy Loves!

xo