Sunday, December 30, 2018

Mini Veggie Quiches

We ate like royalty today.  Breakfast was this delicious mini quiches which I made the night before.  

Quantity : 6 servings
Preparation : 20 min Cooking : 30 min Standing : 10 min

1 onions, finely chopped 200 g
2 cloves garlic, finely chopped
16 button (white) mushrooms, finely chopped 220 g
1 green peppers, finely chopped 150 g
1 tbsp olive oil 15 mL
10 eggs size large
2 tbsp mediterranean yogurt, 10% 30 g
1/4 cup whipping cream 35% 65 mL
1/2 tbsp Dijon mustard 8 g
1 tsp herbes de Provence 1 g
1 3/4 cup Cheddar cheese, grated 140 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start
This recipe yields 2 mini-quiches per person.

Preheat the oven to 175°C/350°F.
Prepare the vegetables: Finely chop the onion, garlic, green pepper and mushrooms.
Heat the oil in a pan over medium heat. Add the onion and sauté for about 3 min, until tender. Add the garlic and green pepper. Sauté 1 min, then add the mushrooms, herbes de Provence, salt and pepper. Cook, with stirring, until most of the liquid from the vegetables has evaporated.
Meanwhile, mix the eggs, yogurt, cream and mustard in a bowl.
Spoon the cooked vegetables into the cups of one or two silicon muffin pans (depending on the quantities prepared). Add the cheese to each cup. Fill the muffin cups with the egg mixture.
Bake in the middle of the oven for about 25-30 min, until a tooth-pick inserted into the center of a muffin comes out clean. Take the pan out of the oven, leave to cool for a few minutes. Serve 2 mini-quiches per person.

The mini-quiches keep well in the fridge for a couple of days.

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