Potato Leek Quiches




I’ve had a bit of time to perfect my Christmas morning breakfast. Admittedly, I’ve been the cook in the past who lets the prospect of Christmas cooking turn me into a high-strung, distressed person in the kitchen. To circumvent those anxieties and any feelings of being overwhelmed, I’ve made it a point to start my planning days in advance.  I’m in the habit of envisioning festively lush table settings and seethingly abundant holiday menus, hand decorated by yours truly.  These types of silly things thrill me.  However, these visions don’t manifest well unless I can make it a little easier on myself by making things like Christmas morning and breakfast more efficient.  Usually I cook my french toast recipe alongside individually made omelettes for everyone in the family.  As you can imagine, individaully-made omelletes aren’t the most time-practical.  So I’ve switched the egg portion of my breakfast menu over from omelettes to individual crustless quiches, cutting my time and work in the kitchen in quarters! This is such a simple recipe, and it’s absolutely delicious; You can make them a few days ahead of time, refrigerate them, and just pop them in the microwave  when you’re ready to eat breakfast in the morning. But the beautiful thing about this dish is you can add other ingredients.  Let’s say your father likes bacon, but your boyfriend is a vegetarian.  NOT A PROBLEM, just add cooked bacon to a couple of the quiches before you bake them off. Really you could add anything; spinach, tomatoes, chorizo, goat cheese….It’s so versatile, you won’t ever need to make individual omelletes ever again! 
Here’s how to make these Potato Leek Quiches.
Serves: Makes 12 mini quiches

  • 1 and ¾ cups of potatoes, diced into 1/2 inch pieces
  • 2 tablespoon of olive oil
  • Salt and pepper, to taste
  • 7 eggs
  • 1/2 cup of heavy cream
  • 1/2 cup of mozzarella
  • Salt and pepper to taste
  • 4 dashes of Tabasco
  • 1 tablespoon of parsley
  • 1 tablespoon of unsalted butter
  • 1 cups of chopped leeks
  • 1 clove garlic
  • cooking spray


Preheat the oven to 425 degrees and have a lined sheet tray, a muffin pan that cooks 12 individual muffins . a large skillet pan and a large mixing bowl on hand.

Spread out the diced potatoes on the sheet tray and drizzle them with a tablespoon of the olive oil.  Salt and pepper the potatoes and roast them in the oven for 20-25 minutes or until the potatoes are cooked completely through.  Remove them from the oven and lower the oven to 325 degrees. 

To chop and clean leeks: Cut your leek in half lengthwise all the way to the stem.  Split in half, run the leeks under cold water, spreading the layers apart to make sure all the dirt is rinsed clean.  Then lay them flat on your cutting board and run your knife down them widthwise making thin crescent shaped cuts. 

On the stovetop, heat the skillet over medium heat and melt the butter and the other tablespoon of olive oil.  Add the chopped (and cleaned) leeks and saute them until translucent, about 3-4 minutes.  Add the finely chopped clove of garlic and cook for another 2 minutes. Salt and pepper the leeks and garlic, and remove them from the heat. 

In a large bowl, whisk together the eggs, heavy cream, mozzarella, salt and pepper, Tabasco, and parsley. Add in the cooled, cooked potatoes and the sauteed leeks. Spoon the mixture evenly in the muffin tins. 





Sprinkle on more fresh cracked pepper and bake them in a 325 degree oven for 10-12 minutes or until the quiches are puffed and golden brown. 




Sprinkle with more parsley for pretty color





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