Mini Leek Quiche Gluten Free

Summary

Ingredients

• 0.5 ½ package puff pastry, gluten-free
• 1 leek
• salt
• 50 g ham, cooked
• 2 egg (s)
• 200 ml cream
• sea-salt
• Black pepper from the mill
• nutmeg

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Instructions

1. Thaw the puff pastry.
2. Wash the leek well, cut in half lengthways and cut into very fine rings. Sprinkle well with salt and let it steep for at least 30 minutes.
3. Dice the ham very finely. Put the leek in a colander, rinse briefly with cold water and drain well. Mix with the ham cubes.
4. Cut the baking paper into strips and line the muffin pan with them. If the form is not coated, it is advisable to additionally butter it beforehand.
5. Roll out the puff pastry and cut out with a round cutter that is larger than the muffin tin.
6. Preheat the oven to 180 degrees.
7. Mix the eggs with the cream well and season with sea salt, black pepper and nutmeg.
8. Press the puff pastry circles into the muffin pan. Pour in the leek and ham mixture and pour the egg and cream sauce on top.
9. Bake the quiche for about 30 minutes. It tastes warm and cold.
10. If there is any mass left over, it can be put in refractory glasses and baked.