in Recipes

Mini quiche with sun-dried tomatoes

updated

Spread the love

Ingredients for 1 servings:

  • 400 g flour
  • 250 g low-fat curd cheese
  • 10 tbsp oil
  • 10 tbsp milk
  • 1 packet of baking powder
  • ½ tsp salt
  • 300 g tomatoes, dried or pickled grilled vegetables
  • 50 g pine nuts
  • 4 eggs
  • 200 ml milk
  • some cream cheese

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

for 24 pieces

For the batter, knead all ingredients and spread thinly into 24 muffin cups. Chop the sun-dried tomatoes into small pieces and fill the batter with them. Sprinkle the pine nuts on top. Whisk the eggs and milk together and stir in some cream cheese. Season the glaze with salt and pepper and spread over the quiches. Bake the quiches in a preheated oven at 200°C (top/bottom heat) for about 20 minutes.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Poached eggs on a bed of yogurt

Cranberry meringue pie