Mini quiche with broccoli, goat cheese and pecan nuts
With MEGGLE Creme Cuisine
Ingredients
| 250 g | Plain flour |
| 80 g | Butter |
| 40 g | Grated parmesan cheese |
| 1 TSP | Salt |
| 1 | Egg |
| a pinch of | Ground thyme |
| 1 – 2 TBSP | Cold water |
Tartelette moulds | 150 ml | MEGGLE Creme Cuisine |
| 2 | Spring onions |
| 1 TBSP | Vegetable oil |
| 1 small | Head of broccoli |
| 3 | Eggs |
| 100 g | Goat cheese |
| Salt, black pepper, nutmeg |
| handful of | Pecan nuts |
Filling
Preparation
Step 1
- Combine flour, salt, cubed butter, parmesan and eggs into dough. If the dough is crumbly, add 1-2 tbsp of cold water, to make the dough more coherent.
- Add the ground thyme and wrap the finished dough in cling film and refrigerate for 1 hour.
Step 2
- Heat the oven to 180°C and prepare tartelette moulds.
- Moulds with removable bottoms are best for an easy dough release. Butter the moulds lightly.
- Remove the dough from the refrigerator. Roll out thinly between two cling film layers. Cut out circles to completely fill the tartelette forms.
- Pierce the base with a fork, place a circle cut from baking parchment on top of the dough and fill with dry beans. Bake for 10-15 min.
- This method is referred to as ‘blind baking’ (baking crust without filling).
Step 3
- Remove moulds from the oven and remove the baking parchment.
- Meanwhile, preparet the filling for the crust.
- In a pan, heat vegetable oil and sauté chopped onions and spread onto the crust.
- Steam the broccoli, chop finely and spread over the cooked onions.
- Add goat cheese and Season with salt and pepper.
Step 4
- Whip eggs with MEGGLE Creme Cuisine and pour carefully into each mould.
- Chop pecan nuts and sprinkle on them on top. Bake for 20 min.
