Mini Quiche Mortadella Courgettes (Print Format)
Savoury mini quiche with mortadella, scamorza and soft courgettes in a flaky pastry base.
# Ingredients:
→ Base
01 -
1 sheet of shortcrust pastry or puff pastry
→ Filling
02 -
2 small courgettes, sliced or diced
03 -
80 g mortadella, cubed or thinly sliced
04 -
100 g scamorza cheese, cubed
05 -
2 eggs
06 -
100 ml cooking cream or milk
07 -
2 tablespoons grated Parmesan cheese
08 -
Salt, to taste
09 -
Pepper, to taste
10 -
A drizzle of olive oil
# Steps:
01 -
Wash and cut the courgettes into slices or small cubes. Sauté them in a pan with a drizzle of olive oil for a few minutes until soft.
02 -
In a bowl, beat the eggs with the cooking cream or milk, grated Parmesan cheese, salt, and pepper. Stir in the cooked courgettes, mortadella, and scamorza cheese cubes.
03 -
Cut the shortcrust or puff pastry into circles and place them in muffin or mini tartlet molds.
04 -
Fill the pastry-lined molds with the prepared mixture. Bake in a static oven at 180°C for 20-25 minutes, or until the mini quiches are golden brown.
05 -
Enjoy the mini quiches hot or warm for optimal flavor.
# Tips:
01 -
Mini quiches are versatile and can be served as appetizers, snacks, or a light meal.