Leek, bacon and gruyere quiches

NZ Woman's Weekly 21/3/2010

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Ratings: 5.0 / 5 FROM 1

These delicious baby quiches can be prepared ahead and are perfect for entertaining.

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2 cups	Flour
200 g	Butter, cold, and 1 tbsp butter
150 ml	Sour cream
3	Leeks, white part only, finely sliced
4	Bacon rashers, finely chopped
3	Eggs
300 ml	Cream
¾ cup	Gruyere cheese, grated

Preheat oven to 200 degC. Place the flour in the bowl of a food processor. Chop butter and, with the motor running, drop butter into flour until the mixture resembles coarse crumbs.
Add sour cream and pulse until the mixture forms a ball. Wrap dough in plastic cling film and refrigerate for 30 minutes.
Melt 1 tbsp butter in a large frying pan and gently cook the leeks and bacon for 5 to 10 mins until leeks are tender. Whisk together eggs and cream and season with salt and pepper.
Roll pastry out on a lightly floured surface and cut out 18cm x 8cm circles with a glass or cookie cutter. Gently press pastry circles into muffin pans.
Fill with a spoonful of leek and bacon mixture, then a sprinkle of cheese. Season with salt and freshly ground black pepper.
Pour over egg and cream mixture, then bake for 15 minutes or until puffed and golden.