Mini Broccoli Quiches
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 35 min.
Ready in
Ingredients
for
12
- Ingredients
- 2 ½ cups flour
- 1 packet Dried yeast
- 1 tsp sugar
- 1 tsp salt
- 2 Tbsps olive oil
Preparation
Kitchen utensils
1 großer Pot, 1 Cutting board, 1 Paper towel, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Bowl, 1 Pasta spoon, 1 große Skillet, 1 Slotted spatula
Preparation steps
1.
Mix the flour and yeast. Add the sugar, salt, olive oil and approximately 225 ml water and knead to a smooth dough. Cover and put in a warm place to rise until it has doubled in volume (about 45 minutes ).
2.
For the filling, wash, trim and dice the leeks. Heat the butter and sweat the leeks until soft, then remove from the heat and leave to cool slightly. Mix with 1/3 of the grated cheese, the soft cheese, creme fraiche and peas. Season with salt, pepper and nutmeg. Wash and slice the tomatoes.
3.
Knock back the dough (knead again) and divide into 12 pieces. Roll out and use to line oiled individual quiche dishes. Fill 6 of the dishes with half of the mixture, cover with tomato slices and sprinkle with the rest of the grated cheese. Mix the broccoli into the rest of the mixture and use to fill the remaining quiche dishes. Bake in a preheated oven (200°C with top and bottom heat) for 20-25 minutes, until golden brown. Sprinkle the tomatoe quiches (the middle quiche in the picture) with thyme. Take out of the dishes to serve if you wish.
