Mini Vegetable Quiches

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Mini Vegetable Quiches
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Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation

Ingredients

for
6
For the dough
250 grams Pastry flour
1 egg
salt
4 tablespoons milk
125 grams butter
For the filling
1 zucchini
125 grams Celery
½ bunch scallions
2 carrots
200 grams Gruyere (freshly grated)
200 grams Whipped cream
4 eggs
Nutmeg
salt
freshly ground peppers
2 tablespoons scallions
For the garnish
Chervil
10 Tartlet pans (10 cm or 4 inches)
How healthy are the main ingredients?
Whipped creamCeleryeggsaltzucchinicarrot

Preparation steps

1.

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. 

2.

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.

3.

Knead dough on a floured surface and thinly roll out on a floured surface. Press into buttered ramekins and prick with a fork.

4.

Beat together cream, eggs and cheese. Season with nutmeg, salt and pepper and stir in chives.

5.

Place vegetables into ramekins and cover with egg-cream. Bake in an oven preheated to 200°C (approximately 400°F) for about 30 minutes. 

6.

Remove and serve garnished with chervil leaves and chives.