Individual crustless quiche with leeks, Comté cheese and bacon
What cheese can I use instead of Comté in this crustless quiche?
- 100g flour
- 3 eggs
- 50 cl milk
- 100g Comté cheese
- 100g matchstick bacon
- 1 large leek
- Preheat the oven to 200°C. Clean and wash the leek. Cut it in half lengthwise, then into small pieces. Sauté it in hot oil. Season with salt and pepper.
- Stop cooking when the vegetable is tender. In another pan, cook the bacon without any added fat. In a bowl, mix the flour with the eggs.
- Add the warm milk, season lightly with salt and pepper. Stir in the grated Comté cheese, then the leek and bacon.
- Pour into the ramekins and bake for about 15 minutes.
Comté cheese adds a delightful fruity note to the filling, but it can easily be substituted. For a classic touch, grated Emmental or Gruyère will work perfectly. If you'd like to give your mini quiches more character, opt for chunks of log-shaped goat cheese or Parmesan, which pair wonderfully with the mildness of the leek.
How do I store and reheat these individual quiches?
These crustless quiches are perfect for preparing meals in advance or for a picnic (the famous batch cooking or meal prep). You can keep them for up to 3 days in the refrigerator in an airtight container. To reheat them, bake them for 10 minutes in a 150°C (300°F) oven to maintain their soft texture. Microwaving is a good option, but it tends to soften the pastry.
