2 small triple-cream cheese rounds, about 4 1/2 oz (125 g) each
1 leek, thinly sliced
2 tbsp butter
1/2 cup (125 ml) 35% heavy cream
1/2 cup (125 ml) milk
1 1/4 cups (115 g) snap peas, blanched and cooled
1/2 cup (75 g) frozen peas, blanched and cooled
1 tbsp (15 ml) honey
12 mint leaves, torn
1/2 cup (15 g) pea shoots (optional)
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.