These homemade Mini Bacon & Leek Quiche are easy to make from scratch in a muffin tin! These tarts make a great appetizer!
You will never feel the need to buy frozen mini quiche again after trying this easy recipe! Super simple and way healthier than anything out of a box which tend to be loaded with perservatives and other questionable ingredients.
Full confession: those frozen mini quiche have always been my favourites around the holidays. I used to always buy them and bake them up to include in our appetizer spread. After looking making some health changes and looking more critically at ingredient labels, they became a thing of the past!
When I realized I could get the convenience of an easy appetizer with just a little prep work, I was forever changed. I could have my (mini) pie and eat it too with these healthier bite sized treats! The beauty of these mini quiche is that they are easy enough to whip up the day of (or before) an event, or can be made a month or two in advance! Just freeze them until you need them!
And that is just what I do! I make these babies when I have time, bake them up, and then freeze them until the holidays roll around. Then, I just pop them straight in the oven (no need to defrost) and warm them up just as I would have done with the store-bought varieties! Super simple appetizers that please the taste buds with clean ingredients you can feel good about!
How to make Bacon & Leek Mini Quiche
To make these mini quiche, you will need:
- 2 strips bacon
- 1 leek, chopped
- 2 pie crusts (homemade or store bought)
- 3 eggs
- 1/3 cup milk
- 1/4 cup gouda cheese, shredded
- 1/4 teaspoon salt
- pepper to taste
Heat a pan and fry bacon, flipping on both sides until cooked. Remove and set onto a plate lined with paper towel. In the same pan, add the chopped leek and cook it in the bacon grease until soft. Set aside.
Preheat oven to 375F and set out a 24 cup mini muffin pan.
Roll out your pie crust or, if you are using store bought, flatten crust and use a 2 inch cookie cutter to cut out circles. Press into the mini muffin pan and pierce each one with a fork.
Chop the bacon into small pieces. In a bowl, whisk together the eggs, milk, bacon, leeks, cheese, salt, and pepper.
Using a tablespoon, spoon the mixture into each pie crust, filling it 3/4 of the way.
Bake in the oven for 12 minutes or until they have puffed up and the center is set. Remove and let cool. Gently run a butter knife around the quiches before removing from the pan.
That is it!
If you are making these in advance and storing them in the freezer, let them cool completely before placing them in an airtight container and freezing. There is no need to thaw these when you want to eat them. Just heat them up in the oven and serve!
I hope you enjoy these mini quiche as much as I do! They’re easy to do, delicious, and way better for you than the boxed variety!