mini crustless leeks, cheddar and tomato quiches (from san mateo county fair snap-ed cooking demo)

hello reader's I decided to re-create the recipe Chef Michael Sullivan demoed at the san mateo county fair cooking demo from the project Snap-ed a healthy food source for mainly low income families but the cooking demos were open to the public so he used sun dried tomatoes, instead I replace the recipe with 1 tomato you must take the seeds and flush out of the tomato and then dice it, it really helps out a lot. my mom makes this really big large quiche its the best but these itty bitty ones are great you can freeze them, will provide techique's that a chef told me how to do. so will show you how so I hope you enjoy this recipe full recipe credit goes out to Chef mike Sullivan but the images are the property of chef ava marie, so enjoy!

 first you grease your mini cupcake pans with cooking spray. we made 20 quiches with this batch

 I used 1 leek I first cut in half lengthwise, then sliced them and then what....

 I add them to the bowl and soak them in water until all the sand is gone. then drain and boom you are good to go to sauté them

 I use freshly grated cheese right from the block its the best stuff earth has to give you

 I sauté the leeks in a little bit of oil until soft and translucent but not golden brown

 then I spoon the leek mixture onto the cupcake pans and it came to 20 quiches total                                    
                                      
 then in a measuring cup I use 1 cup milk to 1 egg, I beat that with a whisk and seasoning with pepper and thyme.

 then you pour the milk egg mixture to the tomatoes and leek mixture make sure the sizes are all the same

 then you top it with cheddar cheese freshly grated on top. bake at 350 degrees fro 20-25 minutes ovens will vary so check your ovens please.

then that's what it looks like when comes out of the oven volia! so will share tips along with recipe so pay attention

mini crustless leeks, cheddar and tomato quiches
Recipe courtesy Michael Sullivan
1/4 cup olive oil
nonstick cooking spray
1 medium leek, halved lengthwise chopped and soaked in water in a bowl
1 cup shredded cheddar cheese
1 cup milk
1 egg
1 tomato, halved, seeded and diced
1/2 tsp dried thyme
a few dashes of black pepper
a little salt
method
preheat oven to 350 degrees
grease mini muffin tins with cooking spray. after you soak the leeks, drain and pat dry with paper towels. in a medium sauté pan sauté olive oil and leeks for 3-4 minutes until translucent not golden guys, but still tender. place a small amount leeks in each muffin tin  next place a pinch of diced tomatoes. to make custard in a measuring cup mix 1 cup milk with 1 egg. and beat with a whisk and then season and thyme a little salt and pepper and whisk until incorporated. full the egg milk mixture on top of leeks and tomatoes making sure they are the same size equal. then top with shredded cheddar and bake for 20-25 minutes until bubbly and brown on top and firm as well. let cool for 10 minutes then invert with a table knife and serve

tips. you can flash freeze them in a baking sheet for 1 hour then wrap the quiches from 1 hour ago in plastic wrap and sort them into plastic bags and then freeze for up to 3 months, so i will add a facebook post at www.facebook.com/chefavamarie and you must like my page for lots of recipes. will teach you how to heat it up in a microwave soon!
another tip: the images you see are my work i re-created so i hope you enjoy this recipe as much as i do! so these make great on the go breakfast starts, so i hope you like the idea~!