Porcini and Leek Mini Quiches

Name: Porcini and Leek Mini Quiches
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 19 - 20
Ingredients: 20 savoury tart shells; 1 leek, trimmed and finely sliced; Butter, for cooking; 2 eggs; 300ml double cream; 150g porcini sliced; Parmesan grated

Drogo

Servings

19 - 20

Prep Time

10 minutes

Cook Time

20 minutes

These mini quiches use porcini and leeks for a delicious savoury filling. You could swap the mushrooms for your favourite variety. Girolles would also be lovely.

The quiches are baked in ready-made tart cases, which saves a lot of time and hassle when you are entertaining guests. Simply fill and pop them in the oven.

Ingredients

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20 savoury tart shells
1 leek, trimmed and finely sliced
Butter, for cooking
2 eggs
300ml double cream
150g porcini sliced
Parmesan grated

Directions

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Step 1, Preheat the oven to 180C.
Step 2, Heat a frying pan and add a thick slice of butter. Add the leeks and cook over a low heat until softened, stirring often (around 15 minutes).
Step 3, Add the mushrooms and allow them to colour. Season with salt and cook until their moisture ha evaporated, taking care not to burn.
Step 4, Lightly beat the eggs and add the cream. Season very well with pepper and a little salt. Allow the leeks and mushrooms to cool a little, then add them to the mixture. Season well with salt and pepper.
Step 5, Divide the mixture between the tart cases, taking care not to overfill. Grate some Parmesan on top of each quiche.
Step 6, Cook for 20 minutes and allow to cool before serving.