Mini quiche sun-dried tomato and goat cheese

(24 pcs)


6 slices puff pastry

10 sun dried tomatoes

150 gr convert conversiongoat cheese

1 tablespoon fresh basil

± 15 black olives

1 spring onion

1 egg

2 tablespoons milk

125 gr convert conversioncrème fraiche



2 12 mold muffin pans



If shown, hover hover for showing photo= photo hover to show conversion table= conversion
's Recipe pages - recipe quiches and quiche


Preparation in advance:

Grease and flour the molds of the muffin pans.

Mix sliced sun dried tomatoes, grated cheese, chopped basil, sliced olives and in rings sliced spring onion. Beat the crème fraiche with egg, milk and some salt.

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 tomato-cheese mixture. Add about 1-2 teaspoons of the crème fraiche mixture.

Bake the pies 20-25 minutes.



First published: April 12, 2003, Netherlands
Main page
General remarks/privacy
Find recipe