Servings: 84 mini Quiches

1 pgk bacon, cut into 1inch pieces 1 pgk bacon, cut into 1inch pieces
¼  cup unsalted butter ¼  cup unsalted butter
8 cups leeks, finely chopped (White part only) 8 cups leeks, finely chopped (White part only)
½ cup fresh chives, finely chopped ½ cup fresh chives, finely chopped
2 tbsp grainy style Dijon mustard 2 tbsp grainy style Dijon mustard
1 tbsp salt 1 tbsp salt
1 tsp white pepper 1 tsp white pepper
½ tsp freshly grated nutmeg ½ tsp freshly grated nutmeg
8 whole eggs 8 whole eggs
8 egg yolks 8 egg yolks
1 cup 35% cream 1 cup 35% cream
4 cups milk 4 cups milk
84 (7 dozen) frozen miniature pastry shells or enough pie dough to cut out 84 circles 4 inches each 84 (7 dozen) frozen miniature pastry shells or enough pie dough to cut out 84 circles 4 inches each

1. Preheat oven 375 F (190C)
2. In a large pot, sauté bacon until golden, about 20 minutes. Remove bacon and set aside to cool, drain off all but ¼ cup of bacon fat. To the same pot add butter and leeks, sauté leeks until translucent and soft, about 15 minutes.
3. Place cooked leeks in a large bowl along with chives, mustard, salt, white pepper and nutmeg, stir to combine well. Once bacon is cook enough to handle, chop finely and place in bowl.
4. In a large measuring jug or pitcher, whisk together whole eggs, yolks and cream. Once the eggs are well-beaten whisk in the milk. Set a side.
5. Lay out all frozen tartlet shells on counter-top. If using regular pastry dough, line mini muffin tins with circles of dough, this will have to be done in batches, cut circles large enough to rise slightly above the edge of tin.
6. Place a rounded teaspoon full of leek and bacon mixture in each shell. Continue to divide mixture amongst shells until all is used.
7. Place 24 shells on a backing sheet, and using the pitcher or spouted measuring cup pour enough egg mixture into each to reach the top.
8. Carefully place tray into oven and bake until lightly golden on top, about 30 minutes.
9. Repeat process until all tarts are cooked, make sure to give the egg mixture a stir in between trays. Cool completely and freeze. Once frozen divide and place into 6 freezer bags.
10. To serve, remove quiches from freezer and let thaw at room temperature for 30 minutes.  Or for a single use pop 2 or 3 into a microwave safe dish for 1.5 minutes.
11. Preheat oven to 375F (190C)
12. Bake until warmed through, about 10 minutes

Wine Recommendation  Wine Recommendation
Inniskillin Riesling Pinot Grigio $12.95  Inniskillin Riesling Pinot Grigio $12.95
Segura Viudas Brut Reserva Cava Sparkling $14.55  Segura Viudas Brut Reserva Cava Sparkling $14.55