Leek & Cheddar Deep Filled Quiches

I'm such a cheeseaholic and these Cheddar Cheese & Leek Quiches really satisfy my cheesy needs.
I like to bake these in a muffin tin to maximise the filling/pastry ratio. Here I have used my shortcrust pastry recipe and you will need around 12oz -1lb of it. You can find my pastry recipe using this link http://ladifferencecatering.blogspot.co.uk/2012/04/goats-cheese-caramelised-red-onion.html

grease a 12 hole deep muffin tin
Roll the pastry out quite thinly and cut out 12 rounds using a 3½" / 9cm cutter
Line each hole the muffin tin pushing the pastry firmly into the corners as you do.
Leave the pastry to rest in the fridge for around 30 mins while you prepare the filling.

ingredients for the filling

2 medium sized leeks tough leaves removed. Cut in half lengthways, washed well then thinly sliced.
1oz/25g butter
2 large eggs plus 1 egg yolk
½pt/10fl oz double cream
4oz/110g Mature Cheddar Cheese grated (reserve a little back to sprinkle over the quiches prior to baking)
½tsp freshly grated nutmeg
½tsp freshly ground black pepper
1 level tsp sea salt (or add to your preference)
½tsp dried tarragon (optional)

Heat the oven to 180c/350f/gas4
Saute the leeks in a pan with the butter on a low heat until they soften and cool
Place the rest of the ingredients in a food processor and whiz until the mixture starts to thicken
add around 1heaped dessertspoon of leek to each well of  the tin
Carefully spoon the cheese mixture into each well
Bang the tray on the worktop the help the mixture settle then refill to almost the top of the pastry.
Sprinkle over a little of the reserved grated cheese
Bake in the centre of the oven for around 20 mins
Turn the oven down to 150c/300f/gas2 for  approximately 10 mins more
They should be beautifully golden brown on the top.  
Just check that the custard is set and the pastry is cooked through. If not loosely cover with foil and pop back in the oven.
Leave to cool in the oven tray on a wire rack.
Carefully remove from the tins using a small pallette knife to ease the quiches out.