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🍽️ Mini quiches with caramelized shallots

627 kcal · 30 min · 4 servings

Ingredients

• butter (for the molds)
• 300 g puff pastry
• 400 g shallots
• 3 tbsp butter
• 2 tbsp sugar
• salt
• pepper (from the mill)
• flour (for working)
• 2 eggs
• 150 g sour cream
• 100 ml milk
• 2 tbsp roughly chopped rosemary

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Grease the tartlet molds with butter.
3. 3. Let the puff pastry thaw at room temperature.
4. 4. Peel the shallots.
5. 5. Halve the shallots if they are very large.
6. 6. Sweat the shallots in the butter over medium heat for about 5 minutes.
7. 7. Sprinkle the sugar over the shallots.
8. 8. Caramelize the shallots until golden brown, stirring constantly, for another 5 minutes.
9. 9. Season the shallots with salt and pepper.
10. 10. Set the shallots aside.
11. 11. Dust the work surface with flour.
12. 12. Roll out the puff pastry on the floured surface.
13. 13. Cut or stamp out four circles from the dough.
14. 14. Make sure the circles are slightly larger than the molds.
15. 15. Place the dough circles into the molds.
16. 16. Pull the dough up along the edges of the molds.
17. 17. Whisk the eggs in a bowl.
18. 18. Stir the sour cream into the eggs.
19. 19. Pour the milk into the egg and cream mixture.
20. 20. Add half of the chopped rosemary leaves.
21. 21. Season the liquid with salt and pepper.
22. 22. Pour the liquid over the dough in the molds.
23. 23. Top the quiches with the caramelized shallots.
24. 24. Sprinkle the remaining rosemary over the quiches.
25. 25. Bake the quiches in the oven for about 25 minutes until golden brown.
26. 26. Remove the quiches from the oven.
27. 27. Serve the quiches hot or cold.

Nutrition per serving

• kcal: 627
• Protein: 10 g · Fett/Fat: 47 g · Carbs: 41 g