Mini Quiches with leek and cheese as a party-ready New Year's Eve recipe for buffet, guests and midnight snack
New Year's Eve Recipe

Mini Quiches with Leek and Cheese

Short pastry is pressed into small moulds and baked with sweaty leeks, egg-cream glaze and gouda. Let leeks evaporate before filling and do not overfill the moulds so that the bottom and glaze cook clean. Spinach or finely diced peppers fit instead of leeks, mountain cheese makes the mini quiches stronger.

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Total time 47 min
Calories 210 kcal
Servings 12 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

Preparing mini quiches with leeks and cheese

Let the leeks evaporate before filling and do not overfill the tins so that the bottom and the glaze cook clean. Short pastry is pressed into small moulds and baked with sweaty leeks, egg-cream glaze and gouda. Spinach or finely diced peppers fit instead of leeks, mountain cheese makes the mini quiches stronger.

Quick Dinners Vegetarian Dinners Dinner New Year's Eve Recipes

Recipe

Mini Quiches with Leek and Cheese

Short pastry is pressed into small moulds and baked with sweaty leeks, egg-cream-glaze and gouda. Let leeks evaporate before filling and do not overfill the moulds so that the bottom and glaze cook clean.

Ingredients

12 servings

Method

  1. 1

    Prepare ingredients

    Leek: cut into rings. Gouda: rub.

  2. 2

    Prepare

    Short pastry is pressed into small moulds and baked with sweaty leeks, egg and cream icing and gouda.

  3. 3

    Check for doneness

    Let the leeks evaporate before filling and do not overfill the tins so that the bottom and cast iron cook clean.

  4. 4

    Serve

    Leave the mini quiches to rest in the tray for five minutes, then carefully lift them out. Arrange lukewarm on a plate so that the leeks and browned cheese remain visible.

Kitchen know-how

Tips for Mini Quiches with Leek and Cheese

Important for mini quiches with leek and cheese

Let the leeks evaporate before filling and do not overfill the tins so that the bottom and cast iron cook clean.

Variations

How to adapt this recipe

Spinach or finely diced peppers are good instead of leeks, mountain cheese makes the mini quiches stronger.

Nutrition per serving

210kcal
18.0 gCarbohydrates
8.0 gProtein
12.0 gFat

Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Mini Quiches with Leek and Cheese

Weigh the shortcrust pastry, prepare the leeks and keep the eggs separately, then start the main cooking process for mini quiches with leeks and cheese.

Let the leeks evaporate before filling and do not overfill the tins so that the bottom and cast iron cook clean.

Cool mini quiches with leeks and cheese quickly. If you heat them again, note: let the leeks evaporate before filling and do not overfill the tins so that the bottom and cast iron cook clean. Heat the leftovers only once completely.

Spinach or finely diced peppers are good instead of leeks, mountain cheese makes the mini quiches stronger.

Keep cooking

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