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🍽️ Mini Vegetable Quiches

385 kcal · 30 min · 4 servings

Mini Vegetable Quiches Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Cut the butter into small cubes.
  2. 2. Put flour, baking powder, half a teaspoon of salt, the butter cubes, and 4 to 6 tablespoons of cold water into a bowl.
  3. 3. Knead the ingredients into a firm dough.
  4. 4. Let the dough rest in the refrigerator for about 1 hour.
  5. 5. Wash the carrots and cut off the ends.
  6. 6. Quarter the carrots lengthwise and cut them into small pieces.
  7. 7. Put the peas and corn into a sieve.
  8. 8. Rinse the bell pepper and remove the inside.
  9. 9. Dice the bell pepper finely.
  10. 10. Wash the parsley and pat it dry.
  11. 11. Pick the parsley leaves off the stems.
  12. 12. Finely chop the parsley leaves.
  13. 13. Preheat the oven to 180 degrees Celsius with top and bottom heat.
  14. 14. Whisk the egg in a bowl.
  15. 15. Add the sour cream, chopped parsley, carrots, peas, corn, and bell pepper to the egg mixture.
  16. 16. Season the mixture with salt and pepper.
  17. 17. Stir all ingredients well together.
  18. 18. Divide the dough into 8 equal pieces.
  19. 19. Dust a work surface with flour.
  20. 20. Roll each piece of dough thinly into a circle about 10 centimeters in diameter.
  21. 21. Grease the 8 cups of a muffin tin.
  22. 22. Place the dough circles into the cups of the tin.
  23. 23. Pour the vegetable-egg mixture into the dough cups.
  24. 24. Sprinkle cheese over the quiches.
  25. 25. Bake the quiches in the oven for about 35 minutes.
  26. 26. Serve the mini vegetable quiches warm or cold.

Nutrition per serving