Recipe

These golden little quiches are pure elegance in miniature form — flaky pastry cradling silky egg custard, sweet sautéed leeks, and nutty Gruyère that melts into every bite. Perfect for brunch tables, baby showers, holiday breakfast spreads, or whenever you want something that feels fancy but disappears in two bites.

A quick crank of the crank cheese grater gives you fluffy, perfectly uniform Gruyère shreds that melt beautifully and evenly — no clumps, no hassle.

🧈Ingredients (makes 12 mini quiches or 24 in a mini-muffin tin)

1 sheet ready-made shortcrust or puff pastry (or homemade if you’re feeling fancy)

1 tbsp butter + 1 tsp olive oil

2 medium leeks, white & light green parts only, halved lengthwise and thinly sliced

3 large eggs

¾ cup heavy cream (or half-and-half for lighter version)

4 oz Gruyère cheese, freshly shredded

¼ tsp nutmeg (freshly grated if possible)

Salt & freshly cracked black pepper

Fresh thyme leaves (optional garnish)

🍃Step-by-Step: Flaky, Cheesy Perfection

Roll & Cut the Pastry

Roll the pastry slightly thinner on a floured surface. Cut out rounds with a 3–4 inch cookie cutter and gently press into a buttered mini-muffin or tartlet tin. Chill while you prepare the filling.

Soften the Leeks

Melt butter with olive oil in a skillet over medium-low heat. Add leeks, a pinch of salt, and cook gently until soft and sweet but not browned. Let cool slightly.

Make the Custard

In a bowl, whisk eggs, cream, nutmeg, a generous pinch of salt, and plenty of black pepper until smooth.

Shred the Star

Using your Geedel Rotary Cheese Grater with the fine or coarse blade, quickly shred the Gruyère into light, fluffy piles — ready to melt like a dream.

Assemble

Place a small spoonful of leeks in each pastry cup. Sprinkle generously with shredded Gruyère. Carefully pour custard over until nearly full (leave a tiny gap for puffing).

Bake & Golden

Bake at 375°F (190°C) until pastry is golden and centers are just set with a slight jiggle. Let cool 5 minutes in the tin, then transfer to a rack.

Serve Warm or Room Temp

Scatter with fresh thyme leaves and an extra crack of pepper. Watch them vanish.

🧀Tips & Twists

Make-ahead: Bake a day ahead, refrigerate, then warm at 325°F for 8–10 minutes.

Vegetarian crowd-pleaser — swap leeks for spinach or mushrooms.

Fancy upgrade — add a dot of truffle honey on top before serving.

Freezer-friendly — freeze baked quiches, then reheat straight from frozen.

🥧Conclusion: Tiny Quiches, Huge Wow

These Gruyère & leek mini quiches prove that the best things really do come in small packages. Buttery crust, creamy custard, and that irresistible nutty Gruyère pull — all made effortlessly better with perfectly shredded cheese from your cheese shredder.