These savory mini quiches combine a buttery, homemade pastry crust with a creamy, flavorful filling of sautéed leeks, sun-dried tomatoes, and melted cheese. Perfect for brunch spreads, afternoon teas, or elegant finger food at gatherings, these quiches offer both sophistication and comfort in every bite.
Why You’ll Love This Recipe
These mini quiches are a delightful fusion of rich, creamy filling and crisp pastry. The combination of sweet, mellow leeks and tangy sun-dried tomatoes, rounded off with a generous helping of cheese, makes for a perfectly balanced bite. They can be served warm or at room temperature, making them an ideal choice for make-ahead entertaining or portable meals.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the pastry:
1 1/4 cups all-purpose flour
1/2 cup cold unsalted butter, cubed
1/4 teaspoon salt
3–4 tablespoons cold water
For the filling:
1 tablespoon olive oil
1 large leek, thinly sliced (white and light green parts only)
1/3 cup chopped sun-dried tomatoes (in oil, drained)
1/2 cup shredded Gruyère or cheddar cheese
2 large eggs
1/2 cup heavy cream
Salt and pepper to taste
Pinch of nutmeg
Directions
- Preheat the oven to 375°F (190°C). Grease four small tartlet pans or a muffin tin.
- In a food processor, pulse together the flour, butter, and salt until the mixture resembles coarse crumbs. Gradually add cold water until the dough just comes together.
- Wrap the dough and chill for 20 minutes.
- Roll out the chilled dough and line the tart pans. Prick the bottoms with a fork. Blind bake for 10 minutes, then remove from oven and set aside.
- In a skillet over medium heat, warm the olive oil and sauté the sliced leeks for 5–7 minutes until soft and translucent.
- In a mixing bowl, whisk together the eggs, cream, salt, pepper, and nutmeg. Stir in the sautéed leeks, sun-dried tomatoes, and shredded cheese.
- Divide the filling evenly among the pre-baked tart shells.
- Bake for 20–25 minutes, or until the filling is puffed and golden.
- Cool slightly before removing from pans and serving.
Servings and timing
Servings: Makes 4 mini quiches (or 6–8 if using a muffin tin)
Prep time: 25 minutes
Cook time: 25 minutes
Total time: 50 minutes
Variations
- Vegetarian-friendly: This recipe is meat-free and packed with flavor. Add sautéed mushrooms or spinach for extra depth.
- Cheese alternatives: Swap Gruyère with goat cheese, feta, or blue cheese for a sharper or creamier flavor.
- Crustless version: Skip the pastry for a low-carb, crustless quiche. Simply bake the filling in greased muffin tins.
- Mini muffin quiches: Use a mini muffin tin for bite-sized party canapés.
- Herb infusion: Add chopped fresh herbs such as thyme, chives, or parsley for enhanced aroma.
storage/reheating
Store the cooled quiches in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a preheated oven at 325°F (160°C) for 8–10 minutes. They can also be enjoyed cold. For longer storage, freeze the baked quiches individually wrapped, then reheat directly from frozen in a 350°F (175°C) oven for 15–20 minutes.
FAQs
Can I make the dough in advance?
Yes, the pastry dough can be made and stored in the refrigerator for up to 2 days or frozen for up to a month.
Can I use store-bought pastry?
Absolutely. A quality store-bought shortcrust pastry can save time and still yield delicious results.
What’s the best cheese to use?
Gruyère offers a nutty, creamy taste, but cheddar, goat cheese, or a cheese blend also work well.
Are sun-dried tomatoes necessary?
They add a tangy depth, but you can substitute with cherry tomatoes or roasted red peppers.
Can I make these without a tart pan?
Yes, a standard or mini muffin tin works perfectly for shaping and baking the quiches.
Can I freeze the baked quiches?
Yes, allow them to cool completely before freezing. Reheat from frozen in the oven until warmed through.
Are these suitable for vegetarians?
Yes, this recipe is entirely vegetarian as written.
How do I keep the crust from getting soggy?
Blind baking the crust helps prevent sogginess. You can also sprinkle a little cheese before adding the filling.
Can I substitute milk for the cream?
Yes, though the texture may be slightly lighter. Whole milk works best if substituting.
Do I need to cook the leeks first?
Yes, leeks should be sautéed to soften and bring out their sweetness before adding them to the filling.
Conclusion
Mini Leek, Cheese & Sun-Dried Tomato Quiches offer an elegant yet easy-to-make dish that brings gourmet flair to any table. With a flaky crust and rich, savory filling, these versatile mini quiches are ideal for brunches, appetizers, or make-ahead lunches. Delightfully flavorful and perfectly portioned, they are a recipe worth repeating.
Print
Mini Leek, Cheese & Sun-Dried Tomato Quiches
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 4 mini quiches
- Category: Appetizer
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Ces mini-quiches salées allient une pâte beurrée à une garniture crémeuse aux œufs, agrémentée de poireaux sautés, de tomates séchées acidulées et de fromage fondu. Idéales pour les brunchs, les pique-niques ou les apéritifs raffinés.
Ingredients
- 1 1/4 tasse de farine tout usage
- 1/2 tasse de beurre froid non salé, coupé en cubes
- 1/4 cuillère à café de sel
- 3 à 4 cuillères à soupe d’eau froide
- 1 cuillère à soupe d’huile d’olive
- 1 gros poireau, finement émincé (parties blanches et vert clair uniquement)
- 1/3 tasse de tomates séchées au soleil hachées (dans l’huile, égouttées)
- 1/2 tasse de gruyère ou de cheddar râpé
- 2 gros œufs
- 1/2 tasse de crème épaisse
- Sel et poivre au goût
- Une pincée de noix de muscade
Instructions
- Préchauffer le four à 190 °C. Beurrer 4 petits moules à tartelettes ou un moule à muffins.
- Pour réaliser la pâte, mixez la farine, le beurre et le sel au robot jusqu’à obtenir une pâte friable. Ajoutez progressivement l’eau jusqu’à obtenir une pâte homogène. Laissez reposer 20 minutes au réfrigérateur.
- Étalez la pâte et foncer des moules à tartelettes. Piquez le fond à la fourchette. Faites cuire à blanc 10 minutes, puis réservez.
- Dans une poêle, faites chauffer l’huile d’olive et faites revenir les poireaux à feu moyen pendant 5 à 7 minutes jusqu’à ce qu’ils soient tendres.
- Dans un bol, fouettez les œufs, la crème, le sel, le poivre et la muscade. Incorporez les poireaux sautés, les tomates séchées et le fromage.
- Remplissez chaque fond de tarte avec le mélange.
- Enfournez pendant 20 à 25 minutes jusqu’à ce que le gâteau soit gonflé et doré. Laissez refroidir légèrement avant de servir.
Notes
- Pour une version plus rapide, utilisez de la pâte achetée en magasin.
- Peut être préparé à l’avance et servi à température ambiante.
- Congelez les restes et réchauffez-les au four pour une collation rapide.
Nutrition
- Serving Size: 1 mini quiche
- Calories: 280
- Sugar: 2g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 105mg
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