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.