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Mini zucchini quiches

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Ingredients for 10 servings:

  • 200 g flour
  • 150 g margarine (semi-skimmed)
  • 2 eggs
  • 125 ml low-fat milk
  • 2 small zucchini
  • 250 g cherry tomatoes
  • salt and pepper
  • Paprika powder
  • Water

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Knead the flour, margarine, salt, and 3 tablespoons of water into a dough and chill for about 30 minutes. Whisk the eggs and milk and season with salt, pepper, and paprika. Thinly slice the zucchini. Halve the cherry tomatoes. Roll out the dough and line small tartlet tins (or other small tins) with it. Top with zucchini slices and cherry tomatoes. Pour the egg wash over the dough and bake in a preheated oven at 200°C for about 15 minutes. Then let the tins cool slightly and remove the quiches. They can be eaten hot or cold.

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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.

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