Small Vegetable Quiches
- For the quiche
- 200 grams potatoes
- 2 tomatoes
- 150 grams small button Mushroom
- 2 scallions
- 1 garlic
- 100 grams cooked ham
- 3 tablespoons vegetable oil
- 2 tablespoons finely chopped Basil
- peppers (from the mill)
- 2 eggs
- 200 grams Whipped cream
- 2 tablespoons breadcrumbs
- 100 grams grated Emmentaler cheese
- To bake
- 1 Muffin tin (for 12 pieces)
For the quiche: Peel potatoes and cut into small cubes. Boil in salted water for about 10 minutes. Drain and rinse.
Rinse the tomatoes and cut into quarters. Remove the seeds and cut into cubes.
Rinse the mushrooms and chop.
Rinse and cut the spring onions into rings. Peel the garlic. Cube the ham. In a pan, heat 1 tablespoon of oil with the mushrooms and spring onions. Sauté for about 3 minutes. Press the garlic into the pan and let cook for a few minutes. Take the pan off the heat.
Mix the basil, ham, and potatoes. Mix with the mushrooms, season with salt and pepper.
Whisk together the eggs and cream. Season with salt and pepper.
Grease the muffin tin with vegetable oil. Sprinkle the muffin tin with breadcrumbs.
Spread the vegetable mixture to the wells. Gently pour the egg-cream and sprinkle with cheese. Bake in a preheated oven at 200°C (approximately 400°F) for 25-30 minutes. Remove from the muffin tin and serve lukewarm.