3 sheets frozen shortcrust pastry, thawed
TOPPING3 pale green inner celery stalks, finely chopped
1 Grease two 12-hole round-based patty pans (1-tblsp capacity).
2 Heat oil in a medium saucepan over a medium heat. Add bacon and leek. Cook, stirring, for about 5 minutes, or until leek is soft. Cool.
3 Whisk eggs, creme fraiche and mustard in a medium jug until fully combined. Season with salt and pepper.
4 Using a 7cm-round fluted cutter, cut 24 rounds from pastry. Line prepared pan holes with pastry. Divide leek mixture among holes. Top with egg mixture.
5 Cook in a moderate oven (180C) for about 10 to 12 minutes, or until just set, swapping trays halfway through cooking. Cool to room temperature.
6 To make topping, combine all ingredients in a bowl. Mix well.7 To serve, divide topping evenly over top of quiches.