Mini quiches with chicken topping - France

Preheat the fan oven to 400°F/200°C. Heat the oil and butter in a pan over medium-low heat and add the leek cut into rounds. As soon as they soften remove from the pan and set them aside on a plate. Sauté the mushrooms, cut into slices or chunks, over medium-high heat until they are cooked, but crunchy, then add the leek and sauté everything together for a few seconds. In a bowl, beat the eggs then add the cream and the Parmigiano Reggiano. Save a few mushrooms for decoration, and then distribute the remaining in the various muffin molds. Pour the liquid mixture to cover and, using a fork, stir the ingredients so that the eggs are distributed throughout and at the bottom. Bake for about 15 minutes until the outer surface is golden brown. Meanwhile, in the same pan used for the leek and mushrooms, cook the chicken slices on a high heat (add a little oil if necessary). Blend the chicken in a blender to a smooth sandy texture, mix in the cream cheese and the fennel seeds then season with pepper and salt. Serve the cupcakes warm and garnish with the chicken topping.