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.