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🍽️ Mini Vegetable Quiches

366 kcal · 30 min · 4 servings

Ingredients

• 250 g flour
• 125 g cold butter
• 1 pinch salt
• 1 egg
• bell peppers (1 red and 1 yellow each)
• 1 onion
• 1 small zucchini
• 2 garlic cloves
• 2 tbsp olive oil
• 2 eggs
• 150 g whipping cream
• 30 g grated cheddar
• salt
• pepper (from the mill)

Instructions

1. 1. Pour the flour onto a clean work surface.
2. 2. Mix it with a pinch of salt.
3. 3. Press a small indentation into the center of the flour mound.
4. 4. Cut the cold butter into small cubes.
5. 5. Arrange the butter cubes around the indentation.
6. 6. Place the egg in the center of the indentation.
7. 7. Add about 2 to 3 tablespoons of lukewarm water.
8. 8. Chop everything with a knife until small crumbs form.
9. 9. Quickly knead the mixture into a smooth dough with your hands.
10. 10. Shape the dough into a ball.
11. 11. Wrap the dough ball in plastic wrap.
12. 12. Let the dough rest in the refrigerator for 30 minutes.
13. 13. Wash the bell pepper thoroughly.
14. 14. Remove the stem and seeds from the bell pepper.
15. 15. Halve the bell pepper.
16. 16. Cut the flesh of the bell pepper into small pieces.
17. 17. Peel the onion.
18. 18. Dice the onion.
19. 19. Wash the zucchini.
20. 20. Cut the zucchini into small pieces.
21. 21. Peel the garlic.
22. 22. Chop the garlic finely.
23. 23. Place the prepared vegetables in a large baking dish.
24. 24. Season the vegetables with salt and pepper.
25. 25. Drizzle the vegetables with the oil.
26. 26. Preheat the oven to 200 degrees.
27. 27. Bake the vegetables in the preheated oven for about 20 minutes.
28. 28. Stir the vegetables occasionally during baking.
29. 29. Remove the dish from the oven.
30. 30. Let the vegetables drain in a sieve.
31. 31. Grease the molds.
32. 32. Place two layers of plastic wrap side by side.
33. 33. Roll out the dough between the foil layers.
34. 34. Line the greased molds with the rolled-out dough.
35. 35. Distribute the drained vegetables on the dough.
36. 36. Whisk the eggs in a bowl.
37. 37. Add the cream to the eggs.
38. 38. Season the egg cream mixture with salt and pepper.
39. 39. Pour the egg cream over the vegetables in the molds.
40. 40. Sprinkle each tartlet with some cheese.
41. 41. Bake the tartlets in a hot oven at 200 degrees on the lower rack for about 15 minutes.
42. 42. Reduce the oven heat to 180 degrees.
43. 43. Finish baking the tartlets for another 10 to 15 minutes.
44. 44. Serve the tartlets hot.

Nutrition per serving

• kcal: 366
• Protein: 10 g · Fett/Fat: 24 g · Carbs: 29 g