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🍽️ Mini Vegetable Quiches

312 kcal · 30 min · 4 servings

Mini Vegetable Quiches Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Mound 250 g of flour on your work surface.
  2. 2. Mix the flour with 1 pinch of salt.
  3. 3. Press a well into the center of the flour.
  4. 4. Cut 125 g of cold butter into small pieces.
  5. 5. Distribute the butter pieces around the well.
  6. 6. Mix 1 egg with 4 tablespoons of milk.
  7. 7. Pour the egg-milk mixture into the center.
  8. 8. Chop all ingredients with a knife until small crumbs form.
  9. 9. Knead the crumbs quickly with your hands into a dough.
  10. 10. Shape the dough into a ball.
  11. 11. Wrap the dough ball in cling film.
  12. 12. Store the dough in the refrigerator for approx. 30 minutes.
  13. 13. Clean 1 zucchini, 125 g of celery, and 1 bunch of spring onions.
  14. 14. Slice the spring onions diagonally into rings.
  15. 15. Boil the vegetables in salted boiling water for approx. 3 minutes.
  16. 16. Note: Blanching means cooking food briefly in boiling water.
  17. 17. Drain the vegetables.
  18. 18. Shock the vegetables with ice water.
  19. 19. Let the vegetables drain.
  20. 20. Place 2 sheets of baking paper side by side.
  21. 21. Roll out the dough thinly between the baking paper.
  22. 22. Butter the molds.
  23. 23. Line the molds with the dough.
  24. 24. Trim the excess dough.
  25. 25. Prick the dough base several times with a fork.
  26. 26. Whisk the cream with the eggs and the cheese.
  27. 27. Season the mixture with nutmeg, salt, and pepper.
  28. 28. Stir in the chives.
  29. 29. Distribute the vegetables over the molds.
  30. 30. Pour the egg-cream mixture over the vegetables.
  31. 31. Preheat the oven to 200 degrees.
  32. 32. Bake the quiches in the oven for approx. 30 minutes.

Nutrition per serving