Caramelized Leek + Meyer Lemon Petite Quiche

The perfect ratio of crust to filling, these handheld treats are sure to be a hit at any party...they also make a lovely lunch served with mixed greens and a squeeze of lemon. Happy baking!Crust: Makes twelve 4" mini crusts1 1/3 cups organic unbleached all-purpose flour1/2 teaspoon salt1/2 cup of cold-cold-cold butter cut into 1/2 inch cubes1/4 cup ice cold filtered waterMix the flour and salt in a food processor for 5 seconds. Add the cubes of butter. Mix for another 10 seconds. Add the cold water in a slow stream until a ball of dough begins to form. Place the dough on a work surface sprinkled with flour and form into a disk. Resist the urge to play around with the dough and handle as little as possible…this results in a super flaky dough. Wrap the dough in plastic wrap and place in the refrigerator for at least 20 minutes…then back to the work surface…form 12 balls of dough. Roll out into 4″ rounds. You can use a round cookie cutter if you are wanting to make perfectly round mini crusts. Butter a 12 cup non-stick muffin pan. Place rounds in each cup and gently press down. Add filling (see recipe below). Bake at 325 degrees for about 45 minutes. Let cool for a few minutes before serving.Filling:You will need:3 large organic eggs1/2 cup organic half + half3 tablespoons crème fraîche2 tablespoons filtered water1 tablespoon raw or organic unsalted butter1 cup leeks, chopped1 Meyer lemon, juiced1/2 cup Gruyère cheese, shredded1/2 teaspoon each salt + pepperPlace butter in a saucepan over medium heat. Once melted, add leeks. Season with salt + pepper. Cook for about 10 until caramelized, stirring only occasionally. Add lemon juice. Cook for an additional two minutes then remove from heat. Allow mixture to cool.Meanwhile, whisk crème fraîche with water until completely blended. Add eggs and half + half. Whisk. Add cheese and leeks. Stir.I love using crème fraîche in this recipe...it adds a nice tang and results in a fluffy filling. If you don't have crème fraîche, feel free to use an additional 1/2 cup of half + half instead.Photography + Recipe + Styling by Cassie Winslow