- 90 g of savory bacon
- 20 g of grated Emmental cheese
For 5 mini quiches with sun-dried tomatoes and goat’s cheese:
- 65 g of tangy sun-dried tomatoes
- 35 g of creamy goat’s cheese
For 4 mini quiches with mushrooms and pesto:
- 100 g of fresh button mushrooms
- 4 teaspoons of aromatic basil pesto
For 4 mini quiches with spinach and feta cheese:
- 180 g of fresh spinach
- 40 g of crumbled feta cheese
Instructions:
- Begin by browning the bacon in a hot frying pan until it turns beautifully golden. Drain off any excess juices for that perfect crispiness. Now, chop the sun-dried tomatoes, fresh spinach, and button mushrooms, getting them all set to become the stars of the fillings.
- Let’s get sautéing! In one pan, reduce the fresh spinach to a smaller size and remove all the water it contains. In another pan, sauté the mushrooms with a drizzle of olive oil, unlocking their rich flavors. Once done, set them aside for later.
- In a bowl, create the heavenly mixture by combining the eggs, crème fraîche, milk, fine salt, pepper, and cornstarch. Blend everything together with an immersion blender if needed, ensuring a smooth and velvety texture.
- Preheat your oven to 175°C and prepare your muffin moulds. If your moulds are not silicone, remember to butter and lightly flour them to avoid any sticking. Fill each mould about three-fourths full with the divine mixture, leaving room for the fillings.
- Now, it’s time for the magic of fillings! In five moulds, add the sizzling bacon and Emmental cheese. For another five, embrace the sun-dried tomatoes and creamy goat’s cheese. In four more, blend the earthy mushrooms with the fragrant basil pesto. And finally, in the last four, combine the fresh spinach with the crumbled feta cheese. The variety of flavors awaits!
- Bake your mini quiches for 25 to 30 minutes until they achieve that irresistible golden hue. Now, the best part – indulge yourself in these delectable creations, enjoying each unique filling and the harmony of flavors.
