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🍽️ Mini quiches with sun-dried tomatoes

655 kcal · 30 min · 4 servings

Ingredients

• 250 g flour
• 125 g cold butter
• 1 pinch salt
• 1 egg
• 2 spring onions
• 1 zucchini
• salt
• 1 clove of garlic
• 5 eggs
• 100 g freshly grated Gruyère cheese
• 400 ml whipping cream
• pepper (from the mill)
• 50 g dried tomatoes

Instructions

1. 1. Pour the flour onto a clean work surface.
2. 2. Mix the flour with a pinch of salt.
3. 3. Make a well in the center of the flour.
4. 4. Cut the cold butter into small cubes.
5. 5. Distribute the butter cubes around the well.
6. 6. Place the egg in the center of the well.
7. 7. Roughly chop all ingredients together with a knife.
8. 8. Quickly knead the crumbs into a dough with your hands.
9. 9. Shape the dough into a ball.
10. 10. Wrap the dough ball in cling film.
11. 11. Chill the dough in the refrigerator for 30 minutes.
12. 12. Soak the sun-dried tomatoes briefly in lukewarm water.
13. 13. Finely chop the soaked tomatoes.
14. 14. Preheat the oven to 180 degrees Celsius fan-assisted.
15. 15. Wash the spring onions and trim the ends.
16. 16. Slice the spring onions into thin strips.
17. 17. Wash the zucchini and trim the ends.
18. 18. Slice or shred the zucchini into thin strips.
19. 19. Sprinkle the zucchini strips with salt.
20. 20. Let the salted vegetables stand for 10 minutes.
21. 21. Peel the garlic.
22. 22. Finely chop the garlic.
23. 23. Pat the zucchini strips dry.
24. 24. Mix the zucchini with the spring onions and garlic.
25. 25. Whisk the eggs in a bowl.
26. 26. Stir the grated cheese into the eggs.
27. 27. Stir the cream into the egg and cheese mixture.
28. 28. Season the liquid with salt and pepper.
29. 29. Flour your work surface.
30. 30. Roll out the dough on the floured surface.
31. 31. Line the tartlet molds with the dough.
32. 32. Bake the dough bases for 5 minutes in the preheated oven.
33. 33. Distribute the prepared vegetables over the pre-baked bases.
34. 34. Pour the egg-cream mixture over the vegetables.
35. 35. Sprinkle the chopped sun-dried tomatoes on top.
36. 36. Finish baking the quiches for 15 to 20 minutes.

Nutrition per serving

• kcal: 655
• Protein: 18 g · Fett/Fat: 50 g · Carbs: 35 g