Bacon Leek & Cheddar Mini Quiches
From 
Fine Cooking
Ingredients:
3/4 lb. bacon, cut into medium dice
3 cups medium-diced leeks, washed and drained (about 3 leeks, white and light green parts only)
1-1/4 cups half-and-half
1 cup grated extra-sharp Cheddar (4 oz.)
2 large eggs
2 large egg yolks
2 Tbs. chopped fresh thyme leaves
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/4 tsp. ground nutmeg
Cooking spray
2 1.1-lb. packages frozen puff pastry sheets, thawed according to package directions (preferably Pepperidge Farm brand)
Flour as needed for rolling out the dough
3 cups medium-diced leeks, washed and drained (about 3 leeks, white and light green parts only)
1-1/4 cups half-and-half
1 cup grated extra-sharp Cheddar (4 oz.)
2 large eggs
2 large egg yolks
2 Tbs. chopped fresh thyme leaves
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/4 tsp. ground nutmeg
Cooking spray
2 1.1-lb. packages frozen puff pastry sheets, thawed according to package directions (preferably Pepperidge Farm brand)
Flour as needed for rolling out the dough
Directions:
See full recipe at Fine Cooking
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