These miniature Leek Asparagus Mini Quiche Bites are easy to make and the perfect springtime appetizer. I include my tips for the perfect pastry! 

I have always had a thing for quiche and savory tarts.

I love to make ’em and love to eat ’em. Especially mini quiche and quiche bites and they find their way into several of my catering menus.

So when the California Cut Flower Commission asked me to create a farm-driven spring menu to promote American grown flowers, you know I couldn’t resist making dozens of leek asparagus quiche bites. Such an elegant and impressive spring appetizer.

Whip up a batch of these tasty treats on any given Sunday, freeze some and you’ll have them ready to go any morning in a matter of seconds. You’ll get about two dozen out of this recipe, maybe a tad more.

How to make perfect Quiche Bites

A great quiche starts with a great tart shell. Making the tart shells for this mini quiche recipe from scratch is  bit of a labor of love. You have to mix the dough, chill the dough, knead the dough, cut the dough into rounds, par-bake them and then cool them before you can actually fill them.

Chilling the dough is important. It allows the fat to resolidify after handling, making the quiche pastry easier to work with and ensuring that it will hold its shape during the early stages of cooking. I included many pastry tips for you so that you nail it every time.

So I totally wouldn’t hold it against you if you decided to use store bought pie dough or even finished puff pastry shells to cut a few steps out.

The quiche filling is super simple:

My quiche bites filling is super simple and comes together in just a few minutes: veggies, thyme, egg, creme fraiche, milk, parmesan. Then just fill, bake, cool, and garnish with ever so trendy microgreens. An easy springtime appetizer that is just made for gatherings.

Tips for making perfect quiche pastry:

• Add the egg and water mixture  a little at a time until the dough looks lumpy but no longer crumbly. If you add too much and the pastry is sticky, add a little more flour, cutting up the pastry and tossing the pieces in flour and then pushing back together.  Do this by hand so outside of the food processor.The extra kneading from incorporating a big glob of flour risks activating more gluten, resulting in tough pastry.
• Putting the dough back in the fridge to rest for an hour before blind baking allows the gluten to relax and allows the pastry to chill. Cool and relaxed pastry is far more likely to hold its shape when baking and the pastry won’t shrink as badly.
• If, when you take your pastry out of the fridge, it seems too stiff and hard to roll, don’t let it warm up. Instead, give it a couple of whacks with the rolling pin. You’ll see it works.

More appetizer recipes for entertaining:

• White Bean Hummus
• Caprese Bruschetta
• Pea Pesto Crostini
• Lemon Herb Focaccia

5 from 2 votes

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Mini Leek Asparagus Tarts

These miniature Leek Asparagus Tarts are so dainty. Garnish them with something fresh and green for a perfectly dainty springtime appetizer.

Course Appetizer

Cuisine Denisse

Keyword leek tart, mini quiche leek, mini tart

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 24 -30

Calories 189 kcal

Ingredients

For the tart shells:

• 1 1/2 cups flour
• 1/2 cup unsalted butter chilled and cut into small cubes
• 1/2 teaspoon salt
• 1 egg lightly beaten
• 2-3 tablespoons ice water

For the custard:

• 1 leek finely chopped
• 4 large asparagus or 6 small spears finely chopped
• 1 tablespoon butter
• 1 teaspoon fresh thyme chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 eggs
• 1 cup creme fraiche
• 1/3 cup milk
• 1/3 cup grated parmesan
• Micro greens optional

Instructions

1. Combine flour, butter and salt in a food processor and pulse until a crumb mixture forms. Add egg and water and continue to pulse just until dough comes together.

2. Turn out dough onto a lightly floured surface and knead into a ball. Flatten into a disk, wrap in plastic and chill for about 1 hour.

3. Preheat oven to 350°. Roll out dough to about 1/8 to 1/4 inch thick on a lightly floured surface. Using a 2 inch round cookie cutter, cut out rounds and gently press into an ungreased mini muffin pan. Prick each tart shell several times with a fork and bake for about 10 minutes or until beginning to turn golden. Remove from oven and let cool. Increase oven temperature to 375°.

4. Melt butter in a skillet over medium heat and sauté leeks for about 5 minutes or until soft. Add asparagus, thyme, salt and pepper and cook for 1 minute more. Remove from heat and allow to cool completely.
5. In a medium bowl, whisk together eggs, creme fraiche, milk and parmesan. Fold in leek mixture.

6. Spoon filling into cooled tart shells and bake for approximately 15 minutes or until custard has set. Remove from oven and cool to room temperature. Garnish with micro greens just before serving.

*Shoutout to Linda Blue Photography for capturing some amazing photos of the evening and allowing me to share them on my site, if you’re looking for a talented photographer in the 805, she’s your gal!

Products I recommend for this recipe: