Tastes great both warm and cold: These Mini Quiches are a hit served either as an appetizer or as a party snack! Also, they are super quick to make – making for stress free party preparation. Tip: Vary the filling to your tastes, for example with cubes of ham and normal cheese.

Recipe:

Shopping List for 24 Mini Quiches

3 1/3 cup all purpose flour
7/8 cup cold butter
150 ml water
2 1/2 cups sheep’s cheese
10-12 sundried tomatoes
¾ cup black olives (in slices)
10 basil leaves
2 pinches salt
4 eggs
250 ml milk

Preparation Time: approx. 40 minutes

Directions for the Mini Quiches with Sheep Cheese, Olives and Sundried Tomatoes:

With your hands, knead together the flour, butter, water and salt until it forms a dough. Place in the fridge.

While the dough is in the fridge, break the sheep’s cheese into small pieces and place in a bowl. Cut the sundried tomatoes into pieces and slice the olives. Finely chop the basil leaves and add everything to the sheep’s cheese. Mix together well.

Take the dough from the fridge and line the bottom and sides of your muffin forms (or whatever forms you have) with the dough, making sure it’s not too thick and there are no holes. (if your forms are not silicon, first grease with butter) Next, fill each form with the sheep’s cheese mixture.

Finally, beat together the eggs and milk and spoon around 3 tbs. into each form. Place in the oven for 15-20 minutes at 200 C. When the edges of the dough turn golden brown the mini quiches are finished!