Porcini and Leek Mini Quiches
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Feeds 19 - 20 people - Prep time 10m
- Cook time 20m
Description
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.
- 20 savoury tart shells
- 1 leek, trimmed and finely sliced
- Butter for cooking
- 2 eggs
- 300ml double cream
- 150g porcini, sliced
- Parmesan , grated
- Preheat the oven to 180C.
- 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).
- Add the mushrooms and allow them to colour. Season with salt and cook until their moisture ha evaporated, taking care not to burn.
- 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.
- Divide the mixture between the tart cases, taking care not to overfill. Grate some Parmesan on top of each quiche.
- Cook for 20 minutes and allow to cool before serving.
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