Summary

Ingredients

For the dough:

• 200 g flour
• 2 teaspoons baking soda
• 100 g quark
• 70 ml milk
• 5 tablespoon oil
• 1 teaspoon salt

For covering:

• 2 bell peppers, red and yellow
• 1 small onion (s)
• 1 leek
• 50 g tomato (s), dried in oil
• 100 g ham

For the cast:

• 300 g sour cream
• 1 egg (s)
• 100 g cheese, spicy, rated
• 1 teaspoon paprika powder, hot pink
• 1 tablespoon paprika powder, noble sweet
• Salt and pepper
• oregano

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Instructions

1. These mini quiches go great with a cold buffet or as finger food at a party.
2. Knead the dough ingredients and make a smooth, non-sticky dough. Grease two muffin baking tins, each with 12 muffin pits, and distribute the dough in the pits, pressing a small edge on each one.
3. Clean and wash the paprika and leek, peel the onion, chop everything finely and sauté in a pan with a little oil for about 5 minutes. Put half of the vegetables in a bowl and let cool.
4. Drain the sun-dried tomatoes, cut into small pieces. Dice the ham. Put the tomatoes on one side and the ham on the other. So afterwards you get 12 mini quiches for ham lovers and 12 for vegetarians.
5. Whisk the icing ingredients together and mix again half and half with the vegetables.
6. Then place this on the batter in the muffin troughs. Bake in a preheated oven at 180 ° C for 20-25 minutes.