Name: Mini Quiches for Apéritif
Prep time: 30 min
Cook time: 22 min
Total time: 52 min
Yield: 6 servings
Cuisine: French
Ingredients: 180 g All-purpose flour (plus extra for dusting); 90 g Unsalted butter (cold and cut into small cubes); 45 ml Water (ice-cold); 150 g leek (white and pale green parts, finely sliced and rinsed); 1 tbsp Olive oil (for cooking the leek); 3 eggs eggs (at room temperature); 120 g crème fraîche (full-fat); 75 g Gruyère cheese (finely grated); 1 tsp fresh thyme (leaves picked from the stems); 1/2 tsp fine salt (divided); 1/4 tsp Black pepper (freshly ground)

Comment préparer

Combine the flour and 1/4 teaspoon of the salt in a bowl. Rub in the cold butter with your fingertips until the mixture resembles coarse crumbs, then mix in the ice-cold water just until a dough forms. Shape into a disk, wrap, and chill for 20 minutes.

Heat the olive oil in a skillet over medium-low heat. Add the sliced leek and cook for 6 to 8 minutes, stirring often, until very soft but not browned. Remove from the heat and cool for 5 minutes.

Preheat the oven to 190°C. Lightly grease a 12-cup mini muffin tin. Roll the chilled dough on a lightly floured surface to about 3 mm thick, cut twelve rounds about 7 cm wide, and press them gently into the cups.

Mini muffin tin lined with pastry rounds for individual quiches

Image générée par IA

Whisk the eggs, crème fraîche, remaining 1/4 teaspoon salt, and black pepper in a bowl until smooth. Stir in the cooled leek, grated Gruyère, and thyme.

Divide the filling among the pastry shells, stopping about 3 mm below the rim so it does not overflow. Bake for 18 to 22 minutes, until the pastry is golden and the centers are just set with a slight wobble.

Golden mini quiches with leek, Gruyère, and thyme

Image générée par IA

Cool the quiches in the tin for 5 minutes, then loosen the edges with a small knife and transfer them to a serving platter. Serve warm or at room temperature.

Pourquoi cette recette fonctionne

Sautéed leek brings gentle sweetness, Gruyère adds savory depth, and crème fraîche keeps the egg custard tender rather than rubbery. Baking in a mini muffin tin creates crisp pastry-to-filling contrast in every bite.

Conservation et réchauffage

Comment la conserver

Refrigerate cooled quiches in an airtight container for up to 3 days. Freeze fully cooled quiches in a single layer, then transfer to a freezer bag for up to 1 month.

Comment la réchauffer

Reheat refrigerated or frozen quiches on a baking sheet at 175°C until hot in the center, about 8 minutes refrigerated or 15 minutes frozen. Do not microwave if you want crisp pastry.