Mini quiches

Ingredients for 1 servings:

• 250 g flour
• 100 g butter, cold, cut into small pieces
• 1 tsp salt
• 1 tbsp vinegar
• 100 ml water
• 150 g leek, the white part, finely chopped
• 1 large onion(s), diced
• 1 large red bell pepper(s), finely diced
• 125 g ham, diced
• 200 g cream legere
• 2 large eggs
• 125 g cheese (e.g. Emmental), grated
• some oil
• some thyme, dried

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

for 1 muffin tray of 12 and 1 tray of 24 muffins

For the dough, put the flour in a bowl, add the butter and salt, and mix with a knife, continuing to break up the butter pieces. Mix the water with the vinegar, add to the flour and butter mixture, and quickly knead into a smooth dough. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Using a glass, cut out 12 circles for the large muffin tin and place them in the holes. For the 24-hole tin, use a slightly smaller glass to cut out appropriate circles and also place them in the holes. For the filling, sauté the diced onion in a little oil, add the diced bell peppers, and cook for about 3 minutes, stirring frequently. Finally, add the leek and diced ham and cook for about 5 minutes. Allow the mixture to cool. Break the eggs in a bowl, mix well with the crème légère, a little dried thyme, and the grated cheese. Add the cooled vegetable mixture and mix well. Divide the filling between the tins and bake at 190°C (convection oven) for approximately 15-20 minutes. The larger pies will naturally require a slightly longer baking time than the smaller ones.