Mini Broccoli Quiches

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Mini Broccoli Quiches
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Difficulty:
easy
Difficulty
Preparation:
1 hr 50 min.
Preparation

Ingredients

for
10
For the dough
250 grams
½ cube
Yeast (21 grams)
125 milliliters
lukewarm Milk
½ teaspoon
50 grams
softened Butter
For the filling
600 grams
75 grams
200 grams
4
150 grams
freshly ground Pepper
10
refractory Ramekins (10 cm)

Preparation steps

1.

For the dough, stir yeast in milk until smooth. Add sugar.

2.

Place flour, butter and salt in a bowl. Add yeast mixture and knead with the dough hook of an electric mixer. Cover and let rise in a warm place for 45 minutes.

3.

For the filling, rinse broccoli. Trim and cut into small pieces. Blanch in boiling salted water for 5 minutes. Drain, rinse with cold water and drain again.

4.

Toast pine nuts in a pan without fat until light brown. Whisk cream with eggs. Stir in cheese and season with nutmeg, salt and pepper.

5.

Knead dough on a floured surface. Roll out thinly and line buttered ramekins. Distribute broccoli and pine nuts evenly and then top with egg mixture. Bake in a preheated oven at 200°C (approximately 400°F) for 25-30 minutes. Remove and serve immediately.