Mini quiche with broccoli, goat cheese and pecan nuts

Ingredients

Tartelette moulds:

250 g plain flour

80 g butter

40 g grated parmesan cheese

1 tsp salt

1 egg

pinch of ground thyme

1-2 tbsp cold water

Filling:

150 ml Creme Cuisine

2 spring onions

1 tbsp vegetable oil

1 smaller head of broccoli

3 eggs

100 g goat cheese

salt, black pepper, nutmeg

handful of pecan nuts

Directions

Combine flour, salt, butter cut into pieces, parmesan and eggs to make dough. If crumbly, add 1-2 tbsp cold water, to make the dough more coherent. Add ground thyme. Wrap finished dough in cling wrap foil and refrigerate for 1 hour.

Heat oven to 180°C and prepare tartelette moulds. For easy dough release, moulds with removable bottoms are best. Butter moulds lightly.

Remove the dough from the refrigerator. Roll out thinly between two cling foil layers. Cut out circles to completely fill tartelette forms. Pierce the base with a fork, place a circle cut out from baking sheet onto the dough and fill with dry beans. Bake for 10-15 min. This method is referred to as ‘blind baking’ (baking crust without filling).

Remove moulds from oven and remove the baking sheet.

Meanwhile, prepare filling for the crust. In a pan, heat vegetable oil and cook chopped onions. Spread onto the crust. Steam-cook broccoli, finely chop and spread over cooked onions. Add goat cheese. Season with salt and pepper.

Whip eggs with Creme Cuisine and pour carefully into each mould. Chop pecan nuts and sprinkle on top. Bake for 20 min.