Mini Vegetable Quiches
- ½ cube fresh Yeast (20 grams or 0.7 ounces)
- ½ teaspoon sugar
- 350 grams Pastry flour
- 1 pinch salt
- 60 grams butter
- 3 egg yolks
- 250 grams Quark
- 20 grams cornstarch
- 2 tomatoes
- 1 zucchini
- 4 button Mushroom
- 40 grams green Olives (pitted)
- freshly ground peppers
- 2 teaspoons chopped thyme
- 4 small Tartlet pans (about 12 cm or 4 3/4 inches)
Dissolve yeast and sugar in 150 ml (approximately 5 ounces) of lukewarm water. Combine flour and salt in a bowl, add yeast water, butter and 1 egg yolk. Knead until smooth. Cover and let rise in a warm place for 45 minutes.
Combine quark, remaining egg yolks and cornstarch. Season with salt, pepper and thyme.
Rinse tomatoes and zucchini, pat dry and slice. Rinse mushrooms and slice, then slice olives.
Divide dough into 4 portions and roll out each on a floured surface. Press into greased ramekins and fill with vegetables and quark mixture. Bake in an oven preheated to 200°C (approximately 400°F) for about 30 minutes.
Remove and serve warm or chilled.