Mini Broccoli Quiches
Mini-Broccoli Quiches is a recipe with fresh ingredients from the Quiche category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g flour
- 21 g yeast (0.5 cube)
- 125 ml lukewarm milk
- 0.5 tsp Sugar
- 50 g soft butter
- Salt
- 600 g Broccoli
- 75 g pine nuts
- 200 g whipping cream
- 4 eggs
- 150 g grated Gruyère cheese
- Salt
- pepper (ground)
- nutmeg
- 10 heat‑proof ramekins (about 10 cm)
Instructions
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1.
Whisk the yeast into the milk with the sugar.
-
2.
Add flour, butter and salt to a bowl. Add the yeasted milk and knead thoroughly with the dough hooks of an electric hand mixer; cover the dough and let it rise in a warm place for about 45 minutes.
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3.
Wash, trim and cut broccoli into small florets. Blanch in plenty of boiling salted water for 5 minutes, drain, shock immediately in ice water and drain again.
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4.
Toast pine nuts in a dry pan until lightly brown. Whisk cream with eggs, stir in cheese and season with nutmeg, pepper and salt.
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5.
Knead the dough on a floured surface, roll it thinly and line the greased ramekins. Distribute broccoli and pine nuts over the dough and pour the egg‑cream mixture on top. Bake in a preheated oven at 200°C (middle rack) for 25–30 minutes. Remove and serve immediately.
