These Cranberry‑Leek Mini Quiches with Gruyère bring together bright, tart cranberries and buttery sautéed leeks in a warm, custard‑soft bite. The Gruyère melts into the filling, adding a nutty richness that balances the fruit’s sparkle and the leeks’ gentle sweetness. Each mini quiche sits in a flaky pie‑crust shell, creating a perfect contrast between crisp edges and silky interior.
They’re elegant enough for holiday entertaining yet simple enough for a cozy weekend brunch. The flavours feel seasonal, comforting and quietly luxurious — the kind of recipe that photographs beautifully and disappears quickly from the table.
Category: Quiche
Style: Elevated comfort, brunch‑friendly
Servings: 12 mini quiches
Prep Time: 20 minutes
Cook Time: 22 minutes
Ingredients
- 1 refrigerated pie crust
- 1 cup thinly sliced leeks
- ½ cup fresh cranberries, roughly chopped
- ½ cup shredded Gruyère
- 3 eggs
- ¾ cup half‑and‑half
- 1 tbsp butter
- ½ tsp salt
- ¼ tsp pepper
Instructions
- Preheat oven to 375°F (190°C).
- Sauté leeks in butter until soft (5 minutes).
- Cut pie crust into circles and press into a mini muffin tin.
- Divide leeks, cranberries, and Gruyère among the cups.
- Whisk eggs, half‑and‑half, salt, and pepper.
- Pour egg mixture into each cup.
- Bake 20–22 minutes until set and lightly golden.
Storage
Store in the fridge for 3 days. Reheat at 325°F for 6 minutes.
Substitutions
- Gruyère → Swiss or white cheddar
- Half‑and‑half → Milk + 1 tbsp cream
- Cranberries → Diced roasted apples (if needed)
Enjoy this Jillian Harris Inspired: Cranberry‑Leek Mini Quiches with Gruyère!
I’m Stacey Hobbs, thanks for reading Face by Stace! Until next time.
do you feel fabulous today?
