Mini Vegetable Quiche
Ingredients
- For the filling
- 80 grams dried, white Beans
- 500 milliliters Vegetable broth
- 1 Zucchini
- 1 handful Arugula
- 1 stalk Leeks
- 2 Tbsps olive oil
- 2 Tbsps freshly chopped parsley
- 1 egg
- 75 grams freshly grated Cheese (Parmesan)
- salt
- peppers (from the mill)
- For the dough
- 250 grams Pastry flour
- 1 egg
- 75 milliliters olive oil
- 1 pinch salt
- olive oil
Preparation steps
For the filling: The beans soak overnight covered with water. Then pour off the water and cover with the broth for about 40 minutes and bring to a soft simmer. Add broth as needed.
For the dough: Knead the flour with the egg, oil, salt and 3-4 tablespoons water until it forms a smooth dough. Wrap the dough in plastic wrap for about 30 minutes and put in the refrigerator. Then roll out thinly, and cut out on a floured surface and line the greased tart pans that are about 10-12 cm (approximately 2 - 2 1/2 inches) in diameter.
Preheat the oven to 180°C (approximately 350°F).
For the filling: Drain the beans in a colander, drain and let cool, but reserve the broth. Rinse and cut the zucchini into small cubes. Rinse, shake dry, and coarsely chop the arugula. Rinse and cut the leek into rings on a diagonal. Sauté the leeks with the zucchini in hot oil. Remove from heat and allow to cool. Crush the beans into a fine pulp. Mix in the vegetables with the arugula, parsley, egg, and cheese. If necessary, add a little of the reserved broth. Season with salt and pepper.
Pour the filling into the tart shells and bake until golden brown, about 30 minutes.
Remove from oven and allow to cool a little.
To serve, pop out of tart pans and serve hot or cold.
