In a food processor, combine the flour and salt. Add the butter and honey. Pulse until the butter forms pea-sized pieces. Add the water and pulse again until the dough begins to form. Add more water, if needed. Remove the dough and shape into 4 balls.
On a lightly floured surface, roll each piece of dough into a disc 1/8 inch (3 mm) thick. Line four 6-inch (15 cm) mini cast iron skillets or ramekins, about 1 1/4 inches (3.5 cm) deep. Remove any excess dough. Refrigerate while preparing the filling.
With the rack in the lowest position, preheat the oven to 400°F (200°C).
On a work surface, remove the top and bottom cheese rind. Cut each cheese round in half to obtain 4 slices. Set aside.
In a large skillet over medium heat, soften the leek in the butter. Add the cream and let it reduce by half. Let cool.
In a bowl, beat the eggs and milk together. Add the leek mixture. Season with salt and pepper. Divide the mixture evenly between the mini skillets and place a cheese slice in the centre. Place the skillets on a baking sheet and bake for 30 minutes or until the crusts are golden brown. Let cool.
Split the snap peas in half lengthwise, if desired. In a bowl, toss the snap peas, peas and honey together. Season with salt and pepper.
When ready to serve, top each mini quiche with the pea salad, mint and pea shoots.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.