Mediterranean Mini Quiches
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 165 g whole wheat flour
- 75 g mararine
- 4 tablespoon water
- 0.5 teaspoon ½ salt
For the filling:
- 2 handfuls spinach
- 1 handful basil
- 1 onion (s)
- 3 tablespoon yeast flakes
- 2 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 tablespoon capers
- 0.5 teaspoon ½ nutmeg
- 0.5 teaspoon ½ herbs Provence
- 250 g silken tofu
- salt and pepper
Moreover:
- 6 cherry tomato (s)
- pine nuts
Print Recipe
Pin Recipe Instructions
- Knead the ingredients for the dough, roll the dough into a ball. Wrap in cling film and put in the refrigerator for half an hour.
- In the meantime, finely dice the onion and sweat it in a pan with a little oil, then add the spinach. Mix with the remaining ingredients for the filling in a food processor to a smooth mass. Season to taste with salt and pepper.
- Unwrap the dough and roll it out thinly. Cut out 12 circles that are slightly larger than the hollows of a muffin tin. Press the dough into the hollows of the mold and prick several times with a fork. Pre-bake in the oven at 180 ° C top / bottom heat for 10 minutes.
- Spread the filling on the dough and finally add half a cherry tomato and a few pine nuts. Bake in the oven at 200 ° C for about 20-30 minutes, until the quiches start to brown on top.
- Makes 12 pieces.
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