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Ingredients for 8 small vegetable quiches
For the shortcrust pastry
250 g wheat flour
125 g butter (soft)
1 egg
1 pinch of salt
For the filling
4 eggs
100 ml cream
1 tbsp chives
Salt
Pepper
100 g peas
2 carrots
2 tbsp corn
100 g broccoli
For the molds
Sunflower oil
This is how you prepare the colorful mini vegetable quiches
Knead all the ingredients for the shortcrust pastry and then put it in the fridge for 30 minutes.
Preheat the oven to 180°C top and bottom heat.
For the filling, peel the carrots and cut them into small cubes.
Divide the broccoli into small florets.
Mix the eggs with the cream and chives.
Season the egg mixture with pepper and salt.
Now grease your tartlet molds with oil and dust them with a little flour.
Take the dough out of the fridge and roll it out thinly with a rolling pin.
Using a bowl that is slightly larger than your tartlet molds, cut out circles.
Now place the dough circles on the molds and press the dough down lightly.
Now fill in the egg mixture.
Then spread the peas, carrot cubes, corn and broccoli on top.
Now bake your vegetable quiche in the oven for 30 minutes.
Serve the quiche while it is still warm.
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