Summary

Ingredients

• 400 g flour
• 2 pinches salt
• 200 g butter, cold
• 150 ml water
• oil
• 1 large onion (s), finely chopped
• 125 g bacon, diced
• 3 teaspoons mustard, grainier
• 60 g oat cheese, crumbled
• 60 g tomato (s), dried, finely chopped
• 3 tablespoon basil, chopped
• 4 egg (s)
• 250 ml milk

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Instructions

1. Using your hands, quickly knead a shortcrust pastry from flour, salt, butter and water and put it in a cool place (the dough does not like it when it is kneaded for a long time).
2. Heat the oil in a saucepan and sauté the onions, then add the bacon and fry until crispy. Add mustard and season with pepper. Put aside. Mix the chopped sun-dried tomatoes and crumbled goat cheese.
3. Now roll out the dough on a floured surface and cut out circles with a cutter (diameter 8-9 cm) and place in two greased muffin tins (24 muffins). Fill one half of the pastry bowl with the onion and bacon mixture, the other half with the tomato and cheese mixture.
4. Whisk eggs and milk together. Pour half of the egg and milk mixture over the bacon and onion quiches. Mix the chopped basil into the remaining half of the egg milk and pour over the pastry bowls with the tomatoes. Preheat the oven and bake the mini quiches at 200 ° C for 15-20 minutes.