Mini quiche corn and bell pepper
6 slices puff pastry
2 tablespoons milk
1 teaspoon mustard
2 12 mold muffin pans
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© Janneke's Recipe pages - recipe quiches and quiche
Preparation in advance:
Grease and flour the molds of the muffin pans.
Roast the bell pepper according to the recipe, drain the corn well. Stir the crème fraiche, egg, milk and mustard well. Grate the cheese and mix with the corn and the chopped bell pepper.
How to prepare:
Preheat the oven to 200°C/395°F (fan oven 180°C/360°F).
Cut (with a glass) 4 circles from each sheet puff pastry and put the dough in the molds. Fill the forms with the corn mixture. Add about 1-2 teaspoons of the crème fraiche mixture.
Bake the pies 20-25 minutes.
First published: April 12, 2003, Netherlands
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