Bacon, Leek And Cheddar Mini Quiches

• 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

1. 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.
2. 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.
3. 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.

butter, cream cheese, parmesan cheese, flour, bacon, leeks, eggs, shredded sharp cheddar cheese, mustard, nutmeg, parsley, red pepper, chives

Taken from recipes-plus.com/api/v2.0/recipes/31275 (may not work)