Vegetable Mozzarella Mini-quiche

For the crust, mix flour and salt and pile on a work surface and make a well in the center. Cut cold butter into small pieces and place evenly over flour. Mix egg and about 50 ml (approximately ¼ cup) lukewarm water in center. Chop all ingredients with a knife until mixture resembles small crumbs. Quickly knead with hands until dough is smooth. Shape into a ball and wrap in plastic wrap. Refrigerate for about 30 minutes.

For the filling, peel carrots, onion and celery root. Rinse zucchini and wipe dry. Clean mushrooms. Cut vegetables into small cubes. Heat remaining butter in a pan and sauté vegetables for about 5 minutes. Season with salt, pepper and nutmeg. Set aside and allow to cool.

Peel garlic. Whisk eggs and cream in a bowl. Squeeze garlic through a press into bowl and stir. Season with salt, pepper and nutmeg. Cut mozzarella into thin slices.

On a lightly floured surface, roll out crust about 4-5 mm (approximately 1/2 inch) thick. Line greased quiche pans with crust, leaving an edge. Pierce dough with a fork several times.