Mini Quiches with Tomatoes and Feta, Special Guest: Deviled Eggs
After the last weekend was very meaty, today had to make something fast vegetarian again. So today there were super tasty and juicy mini-quiches and a simple lamb's lettuce. Delicious! The dear Alice has recently sent a call for help to save her birthday party. Of course, I will not say that twice. moey rushes to help!
Because my mini-quiches are made so fix, affordable and the recipe yields exactly 12 pieces, I hold them for the perfect party recipe. They taste lukewarm and cold best, so they are also good to prepare and can be eaten directly from the hand. If plates and cutlery are available, the lamb's lettuce goes well with it.
Enough gelabert, here comes the SOS recipe:
Mini Quiches with Tomatoes and Feta b>
for 12 pieces
1 pack of butter puff pastry from the fridge shelf ( rectangular)
24 cherry or date tomatoes (about 200g)2 two rosemary
150g sour cream
200 g feta div>
1 garlic clove, peeled
butter for the form
The oven on 180 Preheat ° C.
Grease a muffin sheet liberally with butter, also a slight margin around the individual hollows.
Roll out the puff pastry and cut into 12 rectangles.
Press each rectangle into a well and pull up a smooth margin.
Put 2 tomatoes in each well. Pluck the rosemary needles from the stems and also spread them over the hollows.
Put the two eggs in a high blender jar. Briefly frothy with the hand blender.
Add the sour cream and open again.
Crumble the feta on top and also mix well.
Finally, the garlic clove into the Add the mixture and mix well again.
Season with pepper.
Distribute the egg-feta mass evenly into the hollows.
The tin on the Pour the middle rack into the oven and bake the mini-quiches for about 25-30 minutes until the puff pastry is crispy and the filling is set.
Let the sheet cool on a wire rack for about 10 minutes, then let the Remove quiches easily. Possibly. gently lift with a tablespoon.
A simple lamb's lettuce with wafer-thin cherry-tomato slices fits this and a vinaigrette of raspberry vinegar , olive oil , salt , pepper and fine chopped shallots .
PS: And if that's not it, then yes, this party classic is convincing:
6 eggs Cook for 10 minutes then quench and cool completely then peel and carefully cut lengthways with a sharp knife.
Carefully press the egg yolk out of the egg whites.That does not look quite so chic, if the egg whites were dyed directly ... unless you like pink dots?!