Super delicious party mini quiche with colorful vegetables

Ingredients for 1 servings:

• 220 g flour
• 110 g margarine
• 250 g low-fat curd cheese
• 2 tbsp olive oil
• salt and pepper
• 3 eggs
• 100 g grated cheese, e.g. pizza cheese made from Edam and Tilsiter
• 1 bell pepper(s), red
• 100 g cherry tomatoes
• 2 spring onions
• 1 small can of corn
• n. B. chives

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

easy to prepare, baked in muffin tins, 12 servings

Using a mixer fitted with a dough hook, combine the flour, margarine, and 100g of quark with olive oil and a pinch of salt. Divide the dough into small portions, roll them out thinly on a floured surface, and press them into muffin cups or a muffin tin, forming a high rim. It’s best to use two paper baking cups to prevent the dough from coming out of the pan. Pre-bake the dough for about 10 minutes at 180°C (top/bottom heat) to prevent it from becoming too soggy. Chop the vegetables and spread them on the mini quiches. (I also used some chopped salami.) Whisk 150g of quark with the eggs, season with salt and pepper, and add the chives, if desired, and pour the mixture over the mini quiches. Sprinkle with the cheese. Return the pastry to the oven at 180°C (350°F) for another 25 minutes, until the cheese melts and is golden brown.