Mini Broccoli Quiches
- For the dough
- 250 grams
- ½ cube
Yeast (21 grams)
- 125 milliliters
- ½ teaspoon
- 50 grams
For the dough, stir yeast in milk until smooth. Add sugar.
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.
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.
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.
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.