Mini quiches
An easy breakfast dish with various fillings so the children can help too.
Fun and tasty for Mother's Day or the Pentecost breakfast and ready in no time!
Preparation
- Preheat the oven to 175C and grease the molds with a little oil. Remove the puff pastry from the packaging and place the pastry sheets in the molds. Prick some holes in them with a fork; you can trim the dough if necessary. Since there are 10 slices in the package, you could roll out the trimmed dough and use it to fill the last 2 molds. Otherwise, pour water into the 2 empty molds.
- You can make the quiches in several ways.
- Sunny side
The simplest way is to crack an egg into the pastry mold. Sprinkle a little salt and pepper over it and you're done. - Quiche Lorraine
You can line the dough with a slice of ham or fried breakfast bacon. Whisk a few eggs with salt, pepper and a splash of cream and pour this into the mold. Sprinkle with grated cheese. - Mediterranean quiche
You can first add a cross-cut tomato to this; add finely chopped herbs to the egg mixture and crumble in some feta. Pour the egg mixture over the tomato and sprinkle with some grated cheese. - Bake the quiches for 35-40 minutes until cooked. Let them stand for a moment and loosen them with a palette knife.
