Mini Vegetable Quiches
- For the filling
- 1 zucchini
- 125 grams Celery
- ½ bunch scallions
- 2 carrots
- 200 grams Gruyere (freshly grated)
- 200 grams Whipped cream
- 4 eggs
- freshly ground peppers
- 2 tablespoons scallions
For the dough: Combine flour and salt on the work surface, create a well in the center and add pieces of cold butter, egg and milk. Combine with a pastry cutter, then knead by hand to form a smooth dough. Shape into a ball, wrap in plastic and chill for 30 minutes.
For the filling: Rinse zucchini, celery and scallions. Peel carrots, rinse and cut all vegetables into small pieces. Blach vegetables in boiling salted water for about 3 minutes. Shock in ice water and drain.
Knead dough on a floured surface and thinly roll out on a floured surface. Press into buttered ramekins and prick with a fork.
Beat together cream, eggs and cheese. Season with nutmeg, salt and pepper and stir in chives.
Place vegetables into ramekins and cover with egg-cream. Bake in an oven preheated to 200°C (approximately 400°F) for about 30 minutes.
Remove and serve garnished with chervil leaves and chives.