Spicy Mini Quiches with Feta
Nutritional values
(Percentage of daily recommendation)
| Calorie | 285 cal. | (14 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 6.3 μg | (11 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5.7 μg | (13 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 98 mg | (2 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 11 mg | (4 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 9.7 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 117 mg | |||
| Complete sugar | 1 g |
Ingredients
- For the dough
- 100 grams cold butter
- 300 grams Pastry flour
- 1 egg
- 1 egg yolk
- ½ tsp salt
- vegetable oil (for the pan)
- For the filling
- 1 Pepperoncini
- 6 Tbsps black, pitted Olives
- 125 grams Feta
- 2 eggs
- 150 milliliters Whipped cream
- For the garnish
- Arugula (for garnish)
Preparation steps
For the dough: Cut butter into pieces and chop with flour, egg, egg yolk and salt. Quickly knead with a little cold water to form smooth dough. Wrap dough in plastic wrap and refrigerate for about 30 minutes.
Preheat oven to 200°C (approximately 400°F.) Grease wells of muffin sheet with oil.
Roll out dough 2-3 mm (approximately1/8 inch) thin and cut out 12 circles about 10 cm (approximately 4 inches) in diameter. Line wells of muffin sheet with dough and press down well.
For the filling: Rinse peperoncini, halve lengthwise, remove seeds and finely chop. Drain and slice olives. Crumble feta, mix with peperoncini, olives, eggs and cream and use to top dough in wells. Bake in preheated oven for about 25 minutes until golden brown. Allow quiches to cool briefly, remove from muffin sheet and serve lukewarm or cold, garnished with arugula as desired.
