I should have posted this a few days ago, for over the holidays. The reviews were all excellent, it's going into my to-try binder.

Bacon Leek and Cheddar Mini Quiches (Fine Cooking)

3/4 lb. bacon, cut into medium dice

3 cups medium-diced leeks, washed and drained (about 3 leeks, white and light green parts only)

1-1/4 cups half-and-half

1 cup grated extra-sharp Cheddar (4 oz.)

2 large eggs

2 large egg yolks

2 Tbs. chopped fresh thyme leaves

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

1/4 tsp. ground nutmeg

2 1.1-lb. packages frozen puff pastry sheets, thawed according to package directions (preferably Pepperidge Farm brand)

Flour as needed for rolling out the dough

In a medium skillet over medium-high heat, cook the bacon until browned and crispy, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to a plate lined with a paper towel.

Pour off all but 1 to 2 Tbs. of fat in the skillet. Set the skillet over medium heat and cook the leeks, stirring occasionally, until softened, about 5 minutes. Let cool slightly.

While the leeks cool, combine the half-and-half, Cheddar, eggs, egg yolks, thyme, salt, pepper, and nutmeg in a medium bowl. Add the cooled leeks and the bacon and stir to combine.

Assemble the mini quiches:

Lightly spray four mini muffin tins (or two if your tins have two dozen cups) with cooking spray.

Working with one sheet of puff pastry dough at a time, use a floured rolling pin to roll the dough on a lightly floured work surface into a 10- by 18-inch rectangle.

Stamp out 3-inch circles of dough with a cookie cutter and gently press the rounds into the mini muffin tins, making sure that each round is centered and that the dough extends up to the top of the tin.

Fill each with about 1 Tbs. of filling; you can fill right to the top of the dough. You may not need all the dough; save leftovers for another use. You can bake the quiches immediately or freeze and bake them at a later date.