Last night I made the mistake of going for a run and not realizing it was 5:45 pm on Halloweek (aka prime trick-or-treat time) and I could barely make my way through the crowds. I've never seen my neighborhood more crowded with kids. I saw every costume from princesses, to superheroes, even to a sumo wrestler, which was hilarious. The best part though was seeing all of the parents sitting on their stoops handing out candy and drinking wine. If it were still socially acceptable to trick-or-treat at my age, I would have joined them.
It seriously brought back so many memories of going out on Halloween, from the excitement of grabbing a pillowcase because THAT'S how much candy I'd be collecting, to the first time I used a flatiron to put my hair under a basecamp camp to dress up as a Yankee fan in middle school (world's most boring costume alert). Although I don't really dress up for Halloween anymore I can totally appreciate the excitement about a super cool costume and going all out to do something cool.
Over the weekend Pat and I wanted to make something fun for breakfast, aside from the usual eggs/yogurt situation. I got Molly Yeh's new cookbook, Molly on the Range, and had been dying to try a recipe so we made the Swiss and Leek Mini Quiches. They were perfect! And aside from the fact that I accidentally bought puff pastry dough instead of pie crusts, I loved them! I can't wait to dig through the rest of the cookbook and pick something else to make.
Leek and Swiss Mini Quiches
from Molly on the Range
Preheat oven to 375 degrees F. Coat 12 cups of a muffin tin with cooking spray.
In a skillet melt the butter over medium-high heat. Add leeks and pinch of salt and cook, stirring often, until soft and translucent, 7-10 minutes. Remove from heat and set aside to cool.
In a medium bowl, whisk together eggs, cream, nutmeg, paprika, cayenne, sprinkle of black pepper, mustard, and 1/4 tsp salt. Stir in the cheese and leeks.
Divide the dough into 12 equal parts and roll into small balls. Roll each of them out into a 4 1/2-inch round and press them into the muffin tins, crimping the edges if desired.
Divide the egg mixture among the muffin cups and bake until set. Begin checking for doneness at 30 minutes. Let cool slightly and serve.
- 2 tbsp unsalted butter
- 2 large leeks, finely chopped
- 3 large eggs
- 1/2 cup heavy cream
- 1/8 tsp ground nutmeg
- 1/4 tsp sweet paprika
- 1/4 tsp cayenne pepper
- black pepper
- 2 tsp Dijon mustard
- 3 oz. Swiss cheese, shredded
- 1 package refrigerated pie dough (I used puff pasty)