🍽️ Mushroom and Cheese Quiche Muffins

Name: Mushroom and Cheese Quiche Muffins
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g whole wheat flour; 50 g ground hazelnuts; salt; 175 g butter; 1 egg (size M); 1-2 tbsp cold water; 200 g mushrooms; 1 onion and garlic cloves; 1 tbsp olive oil; 1 tsp rosemary; salt, pepper; 200 g small tomatoes; 150 g Gouda cheese; 1 egg (size M); 150 g crème fraîche; rosemary

442 kcal · 30 min · 4 servings

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Ingredients

200 g whole wheat flour
50 g ground hazelnuts
salt
175 g butter
1 egg (size M)
1-2 tbsp cold water
200 g mushrooms
1 onion and garlic cloves
1 tbsp olive oil
1 tsp rosemary
salt, pepper
200 g small tomatoes
150 g Gouda cheese
1 egg (size M)
150 g crème fraîche
rosemary

Instructions

1. Mix flour, chopped hazelnuts, and a pinch of salt in a large bowl.
2. Add small cubes of cold butter, one egg, and a little water.
3. Cut the mixture roughly with a knife until dry crumbs form.
4. Quickly knead the crumbs together by hand to form a smooth dough.
5. Roll out the dough on a lightly floured surface.
6. Grease eight small baking molds (approx. 9 to 12 cm in diameter) with a little fat.
7. Place the dough circles into the molds and press the edges up.
8. Prick the dough base several times with a fork.
9. Place the filled molds in the refrigerator for a while.
10. Wash the mushrooms and cut them in half or quarters depending on size.
11. Peel the onion and garlic and dice them finely.
12. Heat olive oil in a pan and fry the mushrooms quickly over high heat.
13. Add onion, garlic, and fresh rosemary and sauté everything briefly.
14. Season the mushroom mixture with salt and pepper to taste.
15. Wash the tomatoes and cut them in half lengthwise.
16. Cut 50 grams of Gouda cheese into small cubes.
17. Whisk one egg with crème fraîche and season the mixture with salt and pepper.
18. Preheat the oven to 200 degrees (convection: 180 degrees, gas: level 3-4).
19. Distribute the mushroom mixture, tomato halves, and cheese cubes evenly over the dough bases.
20. Pour the egg crème fraîche mixture over the filling.
21. Grate the remaining cheese and sprinkle it on top as the final layer.
22. Bake the quiches for 25 to 30 minutes until golden brown.
23. Garnish the finished quiches with fresh rosemary sprigs and serve warm.

Nutrition per serving

kcal: 442
Protein: 12 g · Fett/Fat: 36 g · Carbs: 18 g