Shopping list for 2
150g plain flour
sea salt & freshly ground black pepper
75g cold butter, cubed
3 free range eggs
2 tablespoons bread crumbs
90g ricotta
45ml cooking cream
1 courgette, thinly sliced
100g cherry tomatoes, halved
1 red onion, sliced into thin rings
50g Parmigiano Reggiano
some vegetable sprouts, 2 tomatoes and onion rings
These vegetarian mini quiches are so delicious, you do not have to be a vegetarian to like them! The delicious tomatoes we use are made by Frank de Koning through Rechtstreex
Here is how you make the mini-quiches
Mix the flour with a dash of salt and the butter into big crumbs.
Mix in one egg and one tablespoon of water.
Keep mixing until a consistent dough forms.
Wrap the dough in cling film and place it in the fridge.
Allow the dough to rest for 30 minutes, meanwhile grease the baking tins.
Roll the dough to 0.5 cm thickness and cut out circles.
Line the tins with the slightly bigger dough circles.
Pick holes in the bottom of the dough.
Sprinkle a thin layer of bread crumbs on the bottom.
Preheat the oven to 180°C
Beat the eggs with the ricotta and the cooking cream.
Season the mixture with sea salt & freshly ground pepper.
Place the clean, sliced vegetables in the tins.
Pour in the egg mixture then sprinkle Parmigiano Reggiano.
Place the quiches in the middle of the preheated oven, then bake them for +/- 35 minutes, until set en golden brown.
Let the quiches cool slightly, serve with vegetable sprouts, tomato, onion and lettuce on top.