Short crust pastry:
- 250 g Küchenmeister Wheat Flour T405
- 1 tsp. salt
- 125 g cold butter or margarine
- 1 egg
- Muffin tray
- 1 small onion
- 75 g cherry tomatoes
- 75 g broccoli
- 100 ml milk
- 100 ml sour cream
- 2 eggs
- Salt and pepper
- Provencal herbs
Knead the ingredients for the dough together to form a smooth but not sticky dough (add a little more flour if dough appears too sticky). Wrap the dough in cling film and refrigerate for a minimum of 30 minutes.
In the meantime, peel and finely chop the onions. Wash and quarter the tomatoes. Wash the broccoli and slice into small florets. Cook for 5 minutes in boiling salted water. Drain, rinse under cold water and dry. Whisk together the milk, sour cream and 2 eggs. Season with salt, pepper and provencal herbs.
On a lightly floured surface, roll the dough out and cut out circles. Grease a muffin pan, and place the dough circles in the muffin wells. Press the dough up the sides of the muffin tray to create a small crust, and using a fork, poke holes in the bottom of each mini quiche.
Divide the onions, tomatoes and broccoli between the quiches, and pour the egg mixture on top. Bake in a preheated oven (electric 200°C / convection 175°C) for 20-25 minutes. The mini quiches taste great warm or cold.