Small Quiches with Herbs and Vegetables

For the dough, crumble the yeast and mix with 3 tablespoons of lukewarm water. Mix the flour with the salt in a large bowl and make a well in the center. Pour in the yeast, sprinkle with flour and let rise 15 minutes.

Add 70-100 ml (approximately ½ cup) of lukewarm water and knead on a work surface to a smooth dough. Put the dough back in the bowl, cover with a cloth and let it rest for 45 minutes in a warm place until the dough doubles in volume.

For the filling, rinse and trim the broccoli florets and blanch in salted water for 5-6 minutes until al dente. Then rinse in cold water and drain. Peel the shallot and garlic and chop finely. Melt the butter in a small pan and saute the shallots with the garlic until soft. Rinse, trim and cut the leeks into thin rings.

After the resting period, knead the dough on a work surface again vigorously, and them knead with little olive oil. Divide the dough into four pieces and roll out on a floured surface into about 0.5-1 cm thick disc. Place rolled out dough on a lined baking tray.

Mix the broccoli with the leeks, shallots, peas, the crème fraîche and the Gouda. Season with salt and pepper and spread on the quiche dough.