Easy and tasty mini quiche recipe

Pour the flour and cold butter just removed from the fridge into a bowl and cut into small pieces. With your fingertips, rub butter and flour until you get a sandy consistency.

Crumbled the butter, pour the cold water just removed from the fridge and knead with your hand. When the dough begins to compact, transfer it to a work surface and form a smooth and compact dough. Wrap it in cling film and let it harden in the fridge for 45 minutes.

In a jug with a spout pour the cream and eggs and mix with a hand whisk.

Add the milk, salt, pepper and grated nutmeg and mix again.

Grate the cheese and set it aside.

Cut the tomatoes into slices, drain the mushrooms and chop the parsley and chives.

Flour the work surface, the brisé and the rolling pin, then roll out into a sheet with a thickness of about 2 - 3 mm.

Place the moulds on a baking sheet and distribute the grated cheese on the bottom of the quiche then put the salmon and chives on 2. On another 2 the cherry tomatoes are cut into slices and a teaspoon of basil pesto spreading it over several points. On the remaining 2 put the well-drained sautéed mushrooms and chopped parsley.

Bake in a preheated, static oven on the central grill at 180 ° C for about 40 minutes

When cooked, remove the pan from the oven and remove the quiche from the molds when they are lukewarm.