Small Vegetable Quiches
- For the crust
- 250 grams
- 125 grams
- For topping
- 150 grams
small Button mushrooms
- 1 tablespoon
- 150 grams
Gruyére cheese (freshly grated)
- 200 grams
black Olives (pitted, cut into slices)
Sift the flour on the work surface, mix with salt and make a well in the center of the flour. Cut the cold butter into small pieces and distribute around the well. Add the egg in the center with 2 - 3 tablespoons of water and mix all the ingredients by chopping with a good knife, so that small crumbs arise. Quickly knead with hands to form a dough. Form into a ball, wrap in cling film and refrigerate about 30 minutes.
Rinse zucchini, trim, cut in half lengthwise, cut crosswise into slices and cook in boiling salted water for about 3 minutes. bBlanch, drain, rinse in cold water and drain again. Rinse mushrooms, cut into slices and saute in hot butter briefly, season with salt and pepper and set aside.
Rinse tomatoes and cut into wedges.
Knead the dough on a floured surface and roll out thinly on a little flour. Place dough in the buttered ramekins and prick the pastry with a fork several times.
Whisk the cream with the eggs and the cheese and season with nutmeg, salt and pepper and stir in the chives.
Arrange the vegetables on the molds and with the egg-cream. Bake in a preheated oven (200°C) (approximately 400°F) for about 30 minutes.
Serve warm garnished with olive slices.