Authentic home cooking from France, with US measurements.

Originally published on Cookpad France as Mes minis quiches aux poireaux, saucisses, oignons et lardons

My Mini Quiches with Leeks, Sausages, Onions, and Bacon

Name: My Mini Quiches with Leeks, Sausages, Onions, and Bacon
Ingredients: 2 sheets refrigerated pie crust; 1 small container (about 7 ounces/200 grams) of thick sour cream; 1 small package bacon bits or diced bacon; 6 frankfurter-style sausages; 1 onion; 1 egg; 3 1/2 ounces (100 grams) shredded cheese; 2 1/4 pounds leeks (about 1 kg); Salt and pepper

Emmanuelle Samé @cook_38440836

My Mini Quiches with Leeks, Sausages, Onions, and Bacon

Emmanuelle Samé @cook_38440836

Saved

Ingredients

2 sheetsrefrigerated pie crust
1small container (about 7 ounces/200 grams) of thick sour cream
1small package bacon bits or diced bacon
6frankfurter-style sausages
1onion
1egg
3 1/2 ounces (100 grams)shredded cheese
2 1/4 poundsleeks (about 1 kg)
Salt and pepper

Saved

Steps

1

Cook the leeks the day before and let them drain overnight.
2

Cook the sausages, then drain them along with the leeks.
3

Slice the onion and cook it with the bacon bits, then drain them together in the same colander.
4

Season your filling with salt and pepper.
5

Place the pie crusts into your tartlet pans and prick the bottoms with a fork. Add your filling.
6

In a bowl, combine the sour cream, egg, and shredded cheese.
7

Pour this mixture over your filling and bake at 350°F (180°C) with convection for about 45 minutes.