Delicious, fragrant mini quiche will decorate any holiday table, as well as on the upcoming
holiday Shavuot.
shortbread dough for quiche:
for 18 small molds with a diameter of 8 cm or for 2 molds with a diameter of 24
3 cups flour (420 g)
200 g cold butter (diced)
2 eggs
1 tsp salt
2/3 cup cold water
Mediterranean stuffing: 4-5 tbsp of olive oil
1 small onion (diced)
1 small red pepper (diced)
1 small yellow pepper (diced)
1 small zucchini (cut into small cubes)
1 clove garlic, finely chopped
2 eggs
3 tbsp yogurt
150 g granular cottage cheese (cottage)
1 tbsp flour
salt to taste
for decoration:
Cheese Cheese Cubes
sherry tomatoes
sprigs of cumin
Eggplant filling:
3 tbsp olive oil
1 eggplant cut into small cubes
Finely chop 2 cloves of garlic
salt, black pepper
200 ml of cream
3 tbsp sour cream
2 eggs
100 g grated Parmesan cheese
1 tbsp with flour
optional (optional):
pine nuts
finely chopped greens (mint)
grated parmesan cheese
for decoration :
fried eggplant circles
hot peppers
Dough preparation:
Prepare the dough by placing all the ingredients in the food processor and mixing them until a crumbly mass is formed.
Add water and salt and knead the dough.
Wrap in foil and in the fridge for an hour.
Sprinkle the table with flour and roll out the dough 0.5 cm thick.
Cut circles slightly larger than the shape.
Sprinkle the molds with butter and lay the dough circles inside.
We put on a baking sheet and in the refrigerator for an hour.
While doing the stuffing in the Mediterranean:
preheated pan with butter fry onion, pepper, zucchini, for 3 minutes or until
vegetables will not turn golden.
Add the garlic and fry for another minute.
Remove from heat and let cool slightly.
Put eggs, yogurt, cottage (cottage cheese) in a bowl and mix until smooth.
Add vegetables, flour, pine nuts (optional), parmesan, salt, pepper.
Eggplant filling:
Fry the diced eggplants for 3-5 minutes in a frying pan in oil
or until golden brown.
Add garlic, salt, pepper and remove from heat.
In a bowl, mix cream, eggs and sour cream, add eggplant mix.
Add parmesan and flour, stir.
We taste if we add salt.
Molding and baking:
Heat the oven to 180 degrees.
We take out the molds and fill them with a mass of 3/4 of the volume. We bake for 25-30 minutes or until golden brown.
Decoration:
before serving mini Mediterranean quiche we decorate with cube of brynza and a sprig of thyme.
Quiche with eggplants decorated with a circle of fried eggplant and pepper
The article is based on materials .
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