Finger food quiches in 2 variations

Ingredients for 1 servings:

• 400 g flour
• 2 pinches of salt
• 200 g butter, cold
• 150 ml water
• Oil for frying
• 1 large onion(s)
• 125 g bacon cubes
• 3 tsp mustard, grainy
• Salt
• 60 g goat cheese
• 60 g dried tomatoes
• 3 tbsp basil
• 4 eggs
• 250 ml milk

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

as a starter or for a buffet, approx. 24 pieces

Quickly knead the flour, salt, butter, and water into a shortcrust pastry with your hands and refrigerate (the dough doesn’t like being kneaded for long). Heat the oil in a pan. Finely chop the onion and sauté it, then add the bacon and fry until crispy. Add the mustard and season with pepper. Set aside. Mix the finely chopped sun-dried tomatoes and crumbled goat cheese. Now roll out the dough on a floured surface and cut out circles with a cookie cutter (8-9 cm diameter). Place them in two greased muffin tins (24 muffins). Fill one half of the pastry cups with the onion and bacon mixture, and the other half with the tomato and cheese mixture. For the topping, whisk the eggs and milk. Pour half of the egg and milk mixture over the bacon and onion quiches. Mix the chopped basil into the remaining half of the egg mixture and pour over the tomato pastry shells. Preheat the oven to 200°C (top/bottom heat) and bake the mini quiches for 15-20 minutes.