400g store-bought or homemade pie crust dough
2 small leek, light green and white part only, thinly sliced
48 Mucci Farms Sun Drops™ Sweet Grape Tomatoes
200g goat cheese
12 eggs
2 tbsp Cayenne pepper hot sauce
1 tsp garlic powder
½ tsp kosher or sea salt
2 tbsp thyme leaves
Pepper
Preheat oven to 400°F. Spray 12 (3½ inch) tart shells or two muffin pans, liberally with oil spray.
Roll out pastry to ⅛ inch thickness. Cut pastry into 5 inch rounds with a bowl or cookie cutter and press into bottoms of 3½ inch tart shells. Re-roll pastry as needed, sprinkling lightly with flour to prevent sticking. If using muffin pans, cut pastry with a 3½ inch cup or biscuit cutter and press into muffin tins.
Sprinkle leeks and tomatoes evenly among each individual crust.
Reserve ¼ cup crumbled goat cheese and set aside. In a blender cup, add remaining goat cheese, eggs, hot sauce, garlic powder and salt. Blend until smooth.
Fill each crust evenly with egg mixture and and top with a sprinkling of time and pepper.
Bake for 30-35 minutes or until crust is golden brown and filling is lightly puffed.
Makes 12 (3½ inch) quiche tarts or 24 (2-inch) mini quiche.
