John Myers
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Chestnut and Fig Mini Quiche
The perfect chestnut and fig mini quiche recipe with a picture and simple step-by-step instructions.
Shortcrust:
- 250 g Flour
- 125 g Cold butter
- 1 tsp Salt
- 1 Pc. Egg
- 2 tbsp Water cold
Cream:
- 150 g Pre-Cooked chestnuts
- 200 g Goat cream cheese
- 75 g Mountain cheese
- 3 Pc. Eggs
- Pepper
- 0,5 tsp Turmeric
- 0,5 bunch Mint fresh
- 75 g Finely grated mountain cheese
To prove:
- 6 Pc. Figs fresh
Shortcrust:
- Knead the flour with the butter, salt, egg and, if necessary, with the cold water. Chill the dough for 30 minutes.
- Then roll it out about 3 mm thin on a floured work surface, this is best done with wooden dough as a spacer.
- Now use a cookie cutter or a glass to cut out circles that are slightly larger than the muffin tin you are using. I use a perforated muffin pan because it makes the tartlets crispier.
- Line the muffin tin with the batter and bake the tartlets for about 10 minutes at 200 ° C top / bottom heat.
Cream:
- Finely chop the chestnuts and place 1 teaspoon each in the muffin wells.
- Mix the goat cream cheese with the grated mountain cheese, eggs, pepper, turmeric and freshly chopped mint. Spread the cream over the chestnuts and sprinkle with the rest of the cheese. Bake the tartlets in about 20-25 minutes.
- Cut the figs into thin slices and place 1 slice on each tartelette.
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