Mini Quiche with Glazed Shallots

Ingredients

• butter (for the tins)
• 300 g puff pastry
• 400 g shallots
• 3 tbsp butter
• 2 tbsp sugar
• Salt
• Pepper (freshly ground)
• flour (for dusting)
• 2 Eggs
• 150 g Sour cream
• 100 ml milk
• 2 tbsp coarsely chopped rosemary

Instructions

1. 1.

   Preheat the oven to 200°C with fan and top heat. Butter the tartlet tins.

2. 2.

   Let the puff pastry thaw on a flat surface. Peel the shallots and cut in half if needed. Sauté the shallots in butter for about 5 minutes, not too hot. Sprinkle with sugar and stir for another ~5 minutes until golden brown caramelized. Season with salt and pepper and set aside.

3. 3.

   Roll out the puff pastry on a floured work surface and cut four circles slightly larger than the tins or use a cutter. Place them into the tins, lifting up a rim.

4. 4.

   Whisk the eggs with sour cream and milk for the custard. Add half of the rosemary and season with salt and pepper. Pour over the pastry and top with shallots. Sprinkle with remaining rosemary and bake in the oven for about 25 minutes until golden brown.

5. 5.

   Remove from the oven and serve hot or cooled as desired.