Mini quiches with herb cream

Ingredients for 1 servings:

• 200 g flour
• 100 g butter, ice-cold
• 1 tsp salt
• 40 ml water, cold
• 2 eggs
• 200 ml cream
• 150 g cream cheese
• 100 g cheese (ger. Emmental)
• 1 garlic clove(s)
• 2 handfuls of herbs, as desired
• salt and pepper
• oil

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 5 minutes

delicious finger food, tastes hot and cold, for the muffin tin

Dough: For the shortcrust pastry, sift the flour onto a clean surface. Cut the butter into small pieces and spread over the flour. Sprinkle with the salt. Using a large knife, quickly chop all the ingredients, mixing from the outside inwards. Gradually add the water. Finally, quickly knead with your hands until you have a smooth dough. Wrap in plastic wrap and let it rest in the refrigerator for at least 30 minutes. You can also prepare the dough a few days in advance, then remove it from the refrigerator a few hours before use and let it warm up a bit. Filling: Beat the eggs, mix with the cream and cream cheese. Fold in the Emmental cheese, press in the peeled garlic clove. Add the chopped herbs and season generously with salt and pepper. Brush the muffin tins with oil. Cut hazelnut-sized pieces from the shortcrust pastry, knead briefly, flatten with the heel of your hand, pinch into shape, and press into the muffin tin. If you want to be extra precise, you can also roll out the dough and cut out circles. Fill the dough about two-thirds full and bake in a preheated oven at 200°C (180°C fan-assisted oven) for about 15 minutes until golden brown. This batch yields about 36 muffins in a 24-hole mini muffin tin. You can also bake them in the larger muffin tin, but increase the baking time accordingly. They’re delicious hot or cold and can also be frozen.