These mini quiches are a great way to add extra veggies to your kids. Plus, they'll love having their own personalized portion.
Ingredients
2 frozen short pastry sheets, thawed
1/2 tablespoon olive oil
2 slices of bacon, cut, peeled and diced
2 mushrooms, finely chopped
1/4 finely chopped red pepper
a handful of chopped spinach
1/2 cup grated salted cheese
3 eggs
100 ml light cream for cooking
150 ml milk
125 g cherry tomatoes, sliced
method
1.Preheat the oven to 180 ° C.
2.Grease 8 mini non-stick quiche plates (free bottom for 12 molds of 2.5 cm). Place the dough on the plates and remove any excess dough.
3.Gently fry the bacon in a lightly greased pan until golden brown. Place the bacon in the 8 cake pans.
4.Combine the red peppers, mushrooms and spinach. Distribute evenly over the bottom of the 8 cake pans.
5.Lightly beat the eggs and cream in a glass. Add the milk and cheese.
6.Pour each of the eight short body shapes and place the cherry tomatoes on top.
7.Simmer for 30 minutes. Remove from the oven and let stand 5 minutes before serving with the salad.
