Mini Quiches with Herb Cream recipe

Ingredientsfor

For dough: 100 grams cold butter; 200 grams Pastry flour; 1 pinch salt; 1 egg; softened butter (for quiche tins); Pastry flour (for work surface)

For filling: 2 carrots; 2 stalks Celery; 400 grams Broccoli; 6 Cherry tomatoes; salt; 100 milliliters Whipped cream; 100 grams Crème fraiche; 2 eggs; freshly ground peppers; freshly grated Nutmeg; 1 tsp Mustard; 1 tsp grated Lemon peel; 60 grams grated Gruyere

For the herb cream: 150 grams Whipped cream; 2 Tbsps chopped parsley; salt; freshly ground peppers; lemon juice; Chives (for garnish)

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Preparation

For the dough, knead all dough ingredients together quickly. Shape into a disc, cover with plastic wrap and refrigerate for 1 hour.

For the filling, rinse and trim the vegetables. Cut the carrots and celery into thin slices. Cut the broccoli into small florets. Halve the tomatoes.

Blanch broccoli, celery and carrots for 2 minutes in boiling salted water. Cool in ice water and drain.

Whisk together the cream crème fraîche, eggs, mustard and lemon zest. Season with salt, pepper and nutmeg.

Preheat the oven to 200°C (approximately 400°F). Grease the quiche tins.

Put the dough on a floured surface and roll out to about 3 mm (approximately 1/8 inch) thick. Cut out 6 circles slightly larger than the quiche tins.

Line the tins with the dough. Place the vegetables in the dough. Cover with egg mixture. Sprinkle with cheese. Bake for about 30 minutes.

For the herb cream stir together the sour cream and parsley. Season with salt, pepper and lemon juice.

Remove the quiche from the oven and unmold. Arrange on plates with a dollop of herb cream. Serve garnished with chives.

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