Mini Leek Quiche Gluten Free
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
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
Print Recipe
Pin Recipe Instructions
- Thaw the puff pastry.
- 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.
- Dice the ham very finely. Put the leek in a colander, rinse briefly with cold water and drain well. Mix with the ham cubes.
- 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.
- Roll out the puff pastry and cut out with a round cutter that is larger than the muffin tin.
- Preheat the oven to 180 degrees.
- Mix the eggs with the cream well and season with sea salt, black pepper and nutmeg.
- 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.
- Bake the quiche for about 30 minutes. It tastes warm and cold.
- If there is any mass left over, it can be put in refractory glasses and baked.
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