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🍽️ Mini Vegetable Quiches

685 kcal · 30 min · 4 servings

Mini Vegetable Quiches Cook this free in the MyFoody app →

Ingredients

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 mound.
  4. 4. Cut the cold butter into small cubes.
  5. 5. Distribute the butter pieces around the well.
  6. 6. Place the egg and milk 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. Clean the zucchini, celery, and spring onions.
  13. 13. Peel and wash the carrots.
  14. 14. Cut the vegetables into small cubes.
  15. 15. Slice the spring onions into rings.
  16. 16. Bring salted water to a boil.
  17. 17. Blanch the vegetables for 3 minutes (cook briefly in boiling water).
  18. 18. Drain the vegetables.
  19. 19. Shock the vegetables with ice water.
  20. 20. Let the vegetables drain well.
  21. 21. Knead the dough briefly on a floured surface.
  22. 22. Roll out the dough thinly.
  23. 23. Butter the molds.
  24. 24. Line the molds with the dough.
  25. 25. Trim the excess dough.
  26. 26. Prick the dough base several times with a fork.
  27. 27. Mix the cream with the eggs.
  28. 28. Stir the cheese into the cream-egg mixture.
  29. 29. Season the mixture with nutmeg, salt, and pepper.
  30. 30. Stir the chives into the filling.
  31. 31. Distribute the vegetables over the molds.
  32. 32. Pour the egg-cream mixture over the vegetables.
  33. 33. Preheat the oven to 200 degrees.
  34. 34. Bake the quiches for 30 minutes.
  35. 35. Garnish the finished quiches with chervil leaves.
  36. 36. Serve the quiches warm.

Nutrition per serving