I once read the quote, “God only let’s something grow until it reaches perfection and that’s why small things are small.” I guess I remember this saying because at 5ft 4 (164 cm) I am not exactly tall. Besides, I am slightly obsessed with tiny versions of tasty dishes. For instance, I have a giant food crush on cake pops (I honor this great love of mine with this tasty Bailey’s, chocolate and nuts cake pop recipe). On the savory side of things, the equivilant would be my mac and cheese balls recipe, a game changer, trust me. So today’s recipe is therefore another miniture food: the mini veggie quiche.
Servings: 12 mini quiche * Calories per serving: 166 kcal * Preparation time: 25 min * Start to finish: 50 min
- 9 ounces (255 grams) of puff pastry
- 1 red pepper
- 1 zucchini
- 5 ounces (140 grams) of sweet corn
- 1 garlic clove
- 1 teaspoon of butter
- 2 eggs
- 7 ounces of sour cream
- 2 ounces (55 grams) of grated sharp cheddar
- 2 ounces (55 grams) of grated mozarella
- 1 teaspoon of oregano
- 1/4 teaspoon of nutmeg
- 1/2 teaspoon of salt
- 1/4 teaspoon of pepper
- Cooking spray or butter and flour for the muffin molds
Lay out the puff pastry and cut out circles that sized to fill the muffin molds. I usually use a large mug for that. Apply cooking spray to the muffin molds, alternatively use butter and flour, so that the pastry doesn’t form an unholy union with the mold.
Then, cut the garlic clove, zucchini and pepper into small dices. Bring a pan to a medium heat and add a teaspoon of butter and the garlic and let it simmer for one minute. Then cook the zucchini, pepper and sweet corn with it for 4-5 minutes.
Add the eggs, sour cream and two cheeses to a bowl and mix them well. Then whisk in the oregano, nutmeg, salt and pepper.
Fill one tablespoon of the veggie mix into each of the muffin molds and pour about 1-2 tablespoons of the egg, cream and cheese mix over it.
Cook the mini quiche in the pre-heated oven at 350 degrees Fahrenheit/175 degrees Celsius for 30 minutes.