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Porcini and Leek Mini Quiches

  • Feeds 19 - 20 people
  • Prep time 10m
  • Cook time 20m

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.

  1. Preheat the oven to 180C.
  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).
  3. Add the mushrooms and allow them to colour. Season with salt and cook until their moisture ha evaporated, taking care not to burn.
  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.
  5. Divide the mixture between the tart cases, taking care not to overfill. Grate some Parmesan on top of each quiche.
  6. Cook for 20 minutes and allow to cool before serving.

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