One of my favourite festive finger foods is mini-quiches. They are reasonably easy to make, very versatile and always a hit.
My version is a bit lighter than the usual French classic. I substitute creme fraiche by full-fat yogurt. I made these ones with leek and brie, but it can be made with red peppers and goats cheese, asparagus and parmesan, whichever combination of vegetable and cheese you fancy.
Makes 16 mini-quiches
Preparation: 45 minutes
Baking time: 35-40 minutes at 200C
- 250 mg. wholewheat flour
- 100 ml. warm water
- 100 ml. olive oil
- 1 tbsp. sesame seeds or poppy seeds
- 3 leeks
- 1 red onion
- 1 clove garlic
- 5 eggs
- 1/2 cup yogurt
- 1/2 milk
- salt, pepper
- olive oil
Make the pastry, make a ball of it and leave to rest for an hour.
Chop the onion and garlic finely and sweat them for a few minutes in olive oil. Add the finely sliced leeks and sweat for a few more minutes.
Oil the muffin dish. Spread the pastry and cut circles that are slightly bigger than the muffin holes. Shape the pastry into each hole.
Pre-heat the oven to 200C.
In a bowl, beat the eggs and add the milk and yogurt, as well as the salt, pepper and nutmeg.
Place the mix of vegetables in the pastry. Pour some the egg mix almost up to the top. Place a small square of cheese on top and push it slightly into the mix.
Place in the oven for 35 to 40 minutes, until the pastry is cooked and the filling is golden.