Off the beaten blog path

Did some more off the global adventure path cooking today, this time for my friend Cathy's surprise birthday party.

The idea was to bring some sort of munchie, and I figured finger foods are always appropriate for parties. I decided to go with a mushroom and leek quiche recipe I came up with a few years ago. To make this dish even more party-licious, I make the quiche in little muffin tins so they are individual and handheld and no one has to worry about forks and knives or anything.

Although, I feel like my meager contribution paled in comparison to the rest of the food at the party. Cathy's sister put out quite the spread. It turns out not only is she a big foodie, but her significant other is a chef. I call that cheating,

Either way ...

Ingredients:

4 tbsps. butter
1 package baby portabella mushrooms, chopped
1 large leek, chopped (both white and green part; you will probably only use half)
6 eggs
2 1/2 cups half and half
2 cups grated gruyere cheese
salt
pepper
nutmeg
1 package pre-made pie crust

What to do:

Start by melting the butter in a frying pan. Add the leek and mushrooms and cook until tender.

In a mixing bowl, mix the eggs, half and half and cheese. Beat with a handheld blender until smooth. Then add the veggie mixture, some salt and pepper and about 1 tsp. of nutmeg and whisk until combined.

Using a glass, cut the pie crust into circles that will fit into the muffin tins. When the muffin tins are all crusted, pour the quiche mixture into them.

Cook for about 40 minutes and 350 degrees. You want the top of the quiche to be a golden brown color.