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Mini Bacon & Leek Quiche

In the second round of wine pairing for Cameron Hughes, our first task was to pair something tasty with Lot 351, a fantastic Rose from France. They wanted something classic and simple to go with this everyday wine. After some collaboration with a good wino friend and also coming across a nifty recipe, I proposed a quiche recipe to go with the crisp wine. Quiche is a fairly common Rose pairing, and I wanted to make this one a bit more special and fun. Instead of doing the big casserole with pie crust, I downsized choosing a muffin tin and puff pastry as my base and mold. The filling was pretty basic, with a few twist. Leeks instead of onions, bacon as usual, and some arugula and fontina cheese to bind everything together with the eggs. Assembling and cooking this dish was much easier than I anticipated and the results were outstanding. The mini quiche were delicious. Absolutely delicious. And, they keep! I was happily snacking on quiche for breakfast for a few days. This is a perfect recipe for a brunch, picnic, or even long road trips! Don’t drink and drive though. Enjoy!

Method


Preheat oven to 400* Cook bacon pieces in skillet until crispy. Remove from pan and let drain on paper towel. Add leeks to the pan with the bacon drippings and sautee for about 5-7 minutes, until leeks are soft. Add arugula to he pan and cook until wilted. Remove and save with bacon bits. In a mixing bowl, combine eggs, milk, salt, pepper, and thyme. Mix well. Add in cheese and mix until incorporated. Finally, add in bacon, arugula and leeks and mix well. Set aside. On a large floured work surface, roll out puff pastry dough with rolling pin until its about a 10×18 inch rectangle. Then using a 3-4″ cookie cutter or circle mold, cut out rounds of puff pastry. Take these and line each individual muffin mold in a standard muffin tin. Fill with about 2 spoonfuls of the egg mixture, not letting it reach the top of the tin. Its ok if the pastry doesn’t line the entire tin, it will puff up. Place into a 400* oven for about 20 minutes, or until top is almost golden brown. Serve hot or cold.