Mini quiche sun-dried tomato and goat cheese

(24 pcs)

Ingredients:

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

salt

extra:

2 12 mold muffin pans

oven

 
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© Janneke'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.

 

 

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