Individual Vegetable Quiches
For the dough: Combine the flour with 1 pinch of salt, make a well in the center, sprinkle the chopped butter around the edges and add the whisked egg and milk to the well. Mix all the ingredients together with a knife until crumbly then quickly knead with your hands until smooth, form into a ball, wrap in plastic wrap and chill for about 30 minutes.
For the filling: Rinse the zucchini, trim and thinly slice. Rinse the celery, trim and thinly slice. Cut the scallions diagonally into rings. Blanch the vegetables in boiling salted water until just tender. Shock in ice water and drain.
Roll out the dough between 2 sheets of parchment paper thinly. Grease the tartlet pans and line with the dough. Prick the base with a fork several times.
Whisk the cream, eggs and cheese together and season with nutmeg, salt and pepper. Stir in the chives.
Arrange the vegetables in the quiche bases and cover with the custard. Bake in a preheated oven (200°C) (approximately 400°F) for about 30 minutes.