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🍽️ Small savory quiches

808 kcal · 30 min · 4 servings

Ingredients

• 250 g flour
• salt
• 125 g cold butter
• 1 egg
• flour (for the work surface)
• butter (for the molds)
• 1 small onion
• 60 g bacon (streaky bacon)
• 100 g Gruyère cheese
• 1 tbsp butter
• 200 ml whipping cream
• 2 eggs
• pepper (from the mill)
• 1 pinch paprika powder
• 150 g fresh spinach
• 1 shallot
• 1 clove garlic
• 1 tbsp butter
• nutmeg (freshly grated)
• salt
• pepper (from the mill)
• 50 g crème fraîche
• 100 ml whipping cream
• 1 egg yolk
• 100 g Gorgonzola
• 1 tbsp breadcrumbs

Instructions

1. 1. Mound the flour on a clean work surface.
2. 2. Mix the flour with a pinch of salt.
3. 3. Press a well into the center of the flour.
4. 4. Cut the cold butter into small cubes.
5. 5. Distribute the butter pieces around the well.
6. 6. Place the egg in the center of the well.
7. 7. Add two tablespoons of cold water.
8. 8. Roughly chop all ingredients together with a knife.
9. 9. Quickly knead the crumbs into a smooth 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 30 minutes.
13. 13. Peel the onion.
14. 14. Finely chop the onion.
15. 15. Cut the bacon into small cubes.
16. 16. Cut the cheese into small cubes.
17. 17. Heat the butter in a frying pan.
18. 18. Sauté the onion cubes in the hot butter.
19. 19. Add the bacon to the onion in the pan.
20. 20. Continue frying the mixture for two minutes.
21. 21. Remove the pan from the heat.
22. 22. Whisk the cream with the eggs.
23. 23. Season the egg-cream mixture with salt and pepper.
24. 24. Add paprika powder to the egg-cream mixture.
25. 25. Sort through the spinach and remove tough stems.
26. 26. Wash the spinach thoroughly.
27. 27. Spin the spinach dry.
28. 28. Peel the shallot.
29. 29. Peel the garlic clove.
30. 30. Cut the shallot and garlic into fine cubes.
31. 31. Sweat the shallot and garlic in hot butter until translucent.
32. 32. Add the spinach to the onion mixture in the pan.
33. 33. Allow the spinach to wilt.
34. 34. Season the spinach with nutmeg.
35. 35. Season the spinach with salt and pepper.
36. 36. Remove the pan with the spinach from the heat.
37. 37. Let the spinach mixture cool down slightly.
38. 38. Whisk the crème fraîche with the cream.
39. 39. Add the egg yolk to the crème fraîche mixture.
40. 40. Whisk the crème fraîche mixture well.
41. 41. Combine the crème fraîche mixture with the spinach.
42. 42. Crumble the Gorgonzola cheese.
43. 43. Fold the Gorgonzola into the spinach mixture.
44. 44. Roll out the shortcrust pastry.
45. 45. Grease six small molds (each approx. 10 cm in diameter).
46. 46. Line the molds with the dough.
47. 47. Shape a rim from the dough.
48. 48. Sprinkle the dough base with breadcrumbs.
49. 49. Preheat the oven to 200 degrees top and bottom heat.
50. 50. Distribute the Quiche Lorraine filling onto three molds.
51. 51. Sprinkle the filling with cheese.
52. 52. Pour the whisked egg-cream mixture over the filling.
53. 53. Fill the remaining three molds with the spinach-Gorgonzola mixture.
54. 54. Bake the quiches for 35 to 40 minutes until golden brown.
55. 55. Carefully release the quiches from the molds.
56. 56. Serve the quiches warm.

Nutrition per serving

• kcal: 808
• Protein: 19 g · Fett/Fat: 66 g · Carbs: 37 g