* PLUS Cooking time: 6 minutes, Baking Time: 20 minutes
1 small bunch
coarsely chopped dried
, or Cambozola cheese
, or substitute 18% cream or 3.25% milk
2 255-g pkgs
Position oven racks in top and bottom thirds of oven. Preheat oven to 375F (190C). Slice root ends and dark green tops from leeks. Discard. Cut in half lengthwise. Fan out. Rinse under water to remove grit. Thinly slice. Leeks should measure 2 cups (500 mL).
Melt butter in a large frying pan over medium heat. Add leeks and cranberries. Stir often until softened, 6 minutes. Cut cheese into small pieces. In a large measuring cup or bowl, whisk cream with eggs and salt. Place frozen tart shells on 2 rimmed baking sheets.
Stir cheese into cooked leek mixture in pan until almost melted. Spoon into tart shells, filling two-thirds full. Slowly pour in egg mixture just to tart rims. Bake until filling is set, 20 to 25 minutes, switching baking sheets halfway through. Serve right away or cool, then cover and refrigerate up to 1 day. Warm at 350F (180C), 12 to 15 minutes.
Nutrition (per serving)
Frozen mini tart shells are a good cheat for showcasing these pretty quiches.