(For 2 to 3 mini quiches, molds measuring 3.5″ at the bottom, and 1 1/4″ high)

If you want to make this as a big quiche, or 4 individual quiches, I suggest to double the quantities

Pastry crust (my crust was gluten free made with sweet rice flour, amaranth and quinoa flours, but you can use the one you like best)
3 small leeks, chopped (about 3.5 oz)
2 small Zebra tomatoes, sliced
2 Tbsp olive oil
1 onion, sliced thinly
1 garlic clove, chopped
A few coriander seeds
1 thyme twig
1 oz blue cheese, crumbled
2 organic farm eggs, beaten lightly
2 Tbsp whole milk
2 Tbsp crème fraiche
Nutmeg, freshly grated
Fresh parsley
Salt and pepper