|Frozen Puff Pastry||1 Sheet - thawed|
|Leeks||1 ½ Cups – thinly sliced|
|Extra Virgin Olive Oil||2 teaspoons|
|Prosciutto||8 Slices –broiled until crisp then crumbled|
|Half & Half||2/3 Cup|
|Cheddar Cheese (Sharp)||½ Cup - grated|
|Eggs||1 whole egg + 1 yolk|
|Thyme||1 Tablespoon – fresh - minced|
|Season360° Spice Blend||1 Tablespoon|
|Seas Salt||½ teaspoon|
|Cracked Black Pepper||¼ teaspoon|
|12 Cup mini–muffin tins||2|
|Cooking Spray for tins|
|Roll pastry to 10x18-inch. Cut out (24) 2 ½ inch rounds, and fit into the sprayed mini muffin tins.
Cover cookie sheet with foil and place prosciutto on the sheet and crisp up 2 minutes on each side
under the broiler. It will continue to crisp as it cools. Crumble or chop and set aside.
Set temperature of oven to 400 degrees Fahrenheit.
In a skillet over medium-high heat sauté leeks in oil until tender but not brown. Transfer to a small bowl with prosciutto, cream, cheese, egg, egg yolk, thyme, Season360° Spice Blend, salt, and pepper.
Mix ingredients and spoon 1-tablespoon quiche mixture into each mini muffin cup.
Bake at 400° for 20 minutes or until set and serve warm, or cover and refrigerate for up to 3 days
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