Bacon, Leek And Cheddar Mini Quiches - cooking recipe

Ingredients

1/2 cup salted butter, softened
3 oz cream cheese, softened
4 tbsp grated Parmesan cheese
1 cup all-purpose flour
1/2 lb bacon, diced
1 1/2 cups chopped leeks, white and light green parts only
2 None large eggs
1 cup half-and-half
1/2 cup shredded sharp Cheddar cheese, at room temperature
1 tsp Dijon mustard
1 pinch nutmeg
1 tbsp fresh chopped parsley
2 tbsp finely diced roasted red pepper
1 tbsp fresh snipped chives

Preparation

Mix together butter and cream cheese. Add Parmesan and flour and mix until combined. Shape into a log then divide into 24 pieces. Roll each piece into a ball. Lightly grease 2 - 12-cup mini muffin pans then line recesses using dough. Chill until ready to use.
In a large frying pan, cook bacon until crispy. Drain on paper towels. Pour off all but 2 tbsp bacon fat from pan. Cook leeks over medium-low heat until softened. Season. Set aside.
In a blender, combine eggs, half-and-half, cheese, mustard and nutmeg. Blend until smooth. Season. Add parsley and leeks. Blend briefly. Distribute bacon between quiche shells. Pour custard over top and bake for 20-25 mins, until puffed and golden brown. Let cool for 5 mins. Garnish with diced roasted peppers and chives.