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Leek & Comté Curried Mini Quiches [flexitarian]

Leek & Comté Curried Mini Quiches [flexitarian]

Comté and curry is a marriage made in heaven and these mini quiches make perfect nibbles for any occasion.
5 from 1 vote
DieTARY CHOICENut-Free Recipes, Soya-Free Recipes, Vegetarian Recipes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Christmas Recipes, Entertaining, Vegetarian & Vegan Starters
Cuisine French
Servings 34 mini quiches
Calories 122 kcal

Equipment

saucepan
frying pan
mini tart tin
mixing bowl

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • 150 g leek - white part only
  • 75 g cooking apple
  • 100 g Comté
  • 1/2 onion - finely sliced
  • 1 garlic clove crushed
  • 3 Tbsp crème fraîche
  • 2 organic eggs
  • 3/4 Tbsp mild curry powder
  • 4 filo pastry sheets
  • melted butter to brush pastry
  • parsley leaves to serve
  • salt & pepper

Instructions
 

  • Preheat the oven to 180°C/350°F/Gas 4.
  • Heat some salted water in a saucepan. When boiling add the finely sliced leek and blanched for 2 mins. Drain and set aside.
  • In the meantime, heat some olive oil in a frying pan. Gently fry the finely sliced onion, crushed garlic and curry powder until soft and golden.
  • Core and peel the apple. Cut into small dice.
  • Add the apple to the frying pan and fry for 3 minutes.
  • Add the blanched leek to the frying pan and cook gently for 5 mins.
  • In the meantime cut filo pastry in small squares to fit into the individual mini tart holes. You want the squares to be slightly bigger so the quiche filling is contained. Brush some butter all over the inside of the holes and on each pastry square. Line each hole with 2 pastry squares.
  • Remove the vegetables from heat.
  • In a bowl mix together the cream, beaten eggs and grated cheese. Pour into the vegetables and mix well until blended. Season to taste.
  • Carefully spoon the vegetable and egg mixture in each of the filo pastry case.
  • Cook for 10-15 minutes until filling is firm and golden.
  • Allow to cool a little before lifting out of the tin.
  • Serve warm with parsley leaves sprinkled over.

Nutrition

Serving: 4mini quichesCalories: 122kcalCarbohydrates: 19gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 13mgSodium: 185mgPotassium: 48mgFiber: 1gSugar: 1gVitamin A: 126IUVitamin C: 1mgCalcium: 31mgIron: 1mg

Find this recipe online:

Leek & Comté Curried Mini Quiches [flexitarian]

https://theflexitarian.co.uk/recipe-items/leek-comte-curried-mini-quiches-flexitarian/