Do you love quiches? I do and this vegetarian mini quiche loraine is no exception. Full of taste with the herbs, cheese and served in a bowl of phyllodough. Nice
The hens lay plenty of eggs and we enjoy them immensely. That also means that I’m really experimenting with the eggs. Cakes, pies, breads, quiches everything gets on the table. And very often I use the eggs as a meat substitute, and that’s also the case with these vegetarian mini quiche lorraine. In the original recipes, we use bacon. I’ve replaced the bacon with sun-dried tomatoes. I often use that as a substitute for bacon, because it also has a bite and a spicy, slightly salty flavor. Also, I have not used pastry dough but phyllo dough, a somewhat slimmer version. And the usual creme fraiche is replaced by yogurt. And so you get a very different recipe. Or not? Try it out yourself. Here they were at least all gone.
When having cooking workshops, I always set up a nice table. The food is important, but a beautiful table can give so much atmosphere. The setting of the table is modified during the seasons , in terms of color and decorations with plants and flowers. Tulips in spring, nuts and pumpkins in the fall . Many flowers I pick out of my own flower garden. Delicious fresh, choosing the most beautiful and thereby always looks stunning. At this time the roses are already partly in bloom. Papavers and irises are in full bloom and one of the most beautiful plants in my eyes, the peony, begins to get a bulb, it seems they are going to bloom soon.
It's a good taste!
Recipe Vegetarian mini quiche
Did you make this mini quiche Lorraine? Tag #byandreajanssen via Instagram or twitter . I love it when you make one of my recipes and I’m looking forward to look it up. You can also share your recipes on my Facebook channel or pin this recipe on Pinterestso you can find it easy next time. See you soon!
Vegetarian mini quiche lorraine
This recipe is:
- convectional oven or conventional oven (in that case increase the temperature indicated in the recipe by 20 degrees Celsius)
- muffin / cupcake tin
- 10 sheets phyllo dough
- 3 tablespoons butter melted
- ½ shallot
- 10 sun-dried tomatoes
- 5 eggs size L
- pinch salt
- 200 mL yogurt
- 100 grams cheese grated
- salt pepper and nutmeg
- basil optional garnish with slices basil
- Preheat the oven to 220 degrees Celsius.
- Cut the phyllo sheets (so you get two square sheets).
- Grease five individual holes of the cupcake form with the melted butter.
- Put in each of the five holes a square piece phyllo dough.
- Brush with melted butter and repeat, so you've got a total of 4 layers thick filo pastry in each hole.
- Chop the shallot finely and cut the dried tomatoes into small pieces.
- Divide the chopped shallot, chopped tomatoes and grated cheese on the trays.
- In a bowl beat the eggs with yogurt and season it at taste with salt, pepper and nutmeg.
- Pour the egg mixture into the phyllo dough cups so they are nicely filled.
- Put them in the oven and bake until golden brown in about 18 minutes, or until tender.
What did I use to prepare this
Kitchen utensils I’ve used to prepare this recipe. When you follow the link you will go to another page with a short explanation of each item. It’s also possible to order directly if you’re in need.