Vegetarian mini quiche lorraine
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
Equipment
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
- cupcake and muffin pan
Ingredients
- 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 and pepper and nutmeg
- basil optional garnish with slices basil
Ingredients you need per step are listed below the step in Italic
Instructions
- 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.
Nutrition
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