Miniquiche with bacon, leeks, and asparagus
- Lactose Free
- Energy Kcal 247
- Carbohydrates g 10.5
- of which sugars g 1.4
- Protein g 10.4
- Fats g 18.2
- of which saturated fat g 6.86
- Fiber g 1.1
- Cholesterol mg 125
- Sodium mg 489
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 10 min
- Makes: 16 pieces
- Cost: Average
- Note + 15 minutes for the vegetables
PRESENTATION
If you’re after a dish that mixes up crispy and tender textures with a punch of flavor, mini quiche with bacon, leek, and asparagus is for you. Really, it's a must-try. Originating from French cuisine, these little bites are perfect for brunch or as a starter. The mini quiche recipe includes a buttery crust that holds a moist egg filling. Plus, the salty crunch of bacon pairs so so well with the sweet, gentle taste of cooked leeks. And you know what? Add a touch of asparagus for a pop of green and earthiness, and you’ve got yourself a bite that totally feels like spring. Each mouthful offers a bit of everything—golden on top, soft in the middle, and just the right amount of savory goodness. These mini quiche delights look fancy on the table but deliver simple, comforting flavors. And look, they're seriously good.
So here's the thing, when you need a snack that seems like you’ve put in a lot of effort but is actually super easy, these bacon leek asparagus quiche minis are your go-to. They’re ideal for family lunches or easy party appetizers. As they bake, the surface gets wonderfully crispy, while the inside stays tender from the egg and veggie mix. Pretty simple, right? They’re versatile, too—you can serve them warm or at room temperature, and they’re equally delicious either way. These quiches are a hit at any gathering, no question. Whether you call them an easy mini quiche or just a fun way to enjoy veggies, they’re gonna be a crowd-pleaser. Make them ahead of time—super convenient for brunches or quick breakfasts. Their balance of flavors and moist texture makes these mini quiches a standout dish, so don’t be surprised if they disappear fast whenever you set out a tray. And listen, everyone, from kids to adults, will enjoy them, and you don’t need anything fancy to whip them up. They’re simple yet satisfying, making them a reliable choice for any occasion. For real.
- INGREDIENTS
- Ingredients for 16 Miniquiche
- Pasta disks 16
- Asparagus 1 bunch
- Leeks 1
- Smoked pancetta 10.6 oz (300 g)
- Eggs 8 - (medium)
- Extra virgin olive oil 1 ½ tbsp (20 g)
- Grana Padano PDO cheese 3.5 oz (100 g)
- Fine salt to taste
- Black pepper to taste
How to prepare Miniquiche with bacon, leeks, and asparagus
To prepare the mini quiches with bacon, leeks, and asparagus, start by cleaning and cooking the asparagus. Wash them and dry them thoroughly, laying them on a towel and using a paper towel 1, then remove the tougher white end, trimming them to promote even cooking 2. Begin peeling them with a vegetable peeler or a small knife, proceeding vertically from top to bottom, removing the green fibrous part until the stem appears white 3.
Now tie the asparagus with kitchen string 4 and immerse them in an asparagus pot filled with boiling water 5. Cook them for 8-10 minutes. If you don't have an asparagus pot, you can cook the asparagus horizontally in a large pot filled with a few inches of boiling water. Once cooked, drain them and gently dry them, then cut the tips and stems into small rounds 6. Set the asparagus aside.
Now clean the leeks by removing the tougher outer leaves, then slice them into thin rounds 7. Cook them in a non-stick pan drizzled with extra virgin olive oil 8 over low heat for 4-5 minutes until they are well wilted 9. Once ready, set them aside.
Cut the bacon into strips 10 and fry it in a non-stick pan, without any additional fat, over medium heat for 3-4 minutes 11. When ready, set this aside as well, without the cooking fat 12.
Now beat the eggs with a whisk, seasoning with salt and pepper 13 and adding the cooked leeks 14 and asparagus 15, keeping some tips aside.
Mix everything well, and finally add the Grana Padano cheese 16. Now take the pastry discs from the package 17, remove the paper they are on, and place them in mini quiche molds of 3 inches in diameter placed on a baking sheet 18.
Fill each pastry disc with a generous amount of the asparagus and leek mixture 19, then distribute some bacon strips on top and complete with the asparagus tips 20. Bake in a preheated static oven at 392°F for 10 minutes (if using a fan oven, at 356°F for 5 minutes). Once cooked, gently remove them from the molds and place them on a serving plate 21.
Your mini quiches with bacon, asparagus, and leeks are ready, enjoy them hot.