Leek and Red Pepper Mini-Quiches

After removing the quiches from the muffin cups, you can let them cool for 1 to 2 hours and then reheat them in a 350deg.F oven for 10 minutes. They will not be as crisp, however.
Average Customer Rating:
5 out of 5
5
 out of 
5
(3 Reviews) 3
3 of 3(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Leek and Red Pepper Mini-Quiches
Review 1 for Leek and Red Pepper Mini-Quiches
5 out of 5
5 out of 5
lajeunefille
,Annapolis
,MD
Annapolis, MD
September 8, 2011
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Once a week
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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So easy & tasty
September 8, 2011
I just made these (sans leeks) and they were incredible! My boyfriend even ate them and he hates eggs. They were so light and fluffy I couldn't believe how easy they were. I didn't make the cheddar pastry dough though, I used WS's recipe for savory tart dough instead (also incredible). I added a little extra cheese to compensate for the non-cheddar pastry dough. They baked up quickly, but I did put them in for an extra 3 minutes to brown. I could not even taste the cayenne pepper though, so I will double that next time I make them or maybe add in a bit of white pepper since that usually brings out the cayenne. But these I'm sure will be made again
Pros: Quick, Easy, Appearance, Impressive
Cons: Unhealthy
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Review 2 for Leek and Red Pepper Mini-Quiches
5 out of 5
5 out of 5
Student6
Louisville, Ky
December 9, 2010
Would You Recommend? Yes
0points
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Woderful flavor
December 9, 2010
I have made these many times and every Christmas Eve. They are readily gobbled up by guests.
Review 3 for Leek and Red Pepper Mini-Quiches
5 out of 5
5 out of 5
sind66
Oak Lawn,IL
November 4, 2010
Would You Recommend? Yes
+2points
2of 2found this review helpful.
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A sure hit at your next party
November 4, 2010
To simplify things I did not prepare the dough from scratch, I purchased refrigerated pie dough from the grocery store, one box (2 crusts) yields 48.
This is a fabulous recipe, after making it a few times I changed it up a bit. A chipotle gouda is a good substitute for cheddar, reduce cream to 1 cup & add 1 6oz. can of crabmeat (drained), I also thought the cheese came through better if sprinkled on top of filling rather than mixed in. I found they released from the pan better, if it was brushed with butter. Very important step-do not over fill cups, stay below dough line, they will be impossible to remove without damage. If you like to cook these mini quiches are well worth the effort.