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Mini courgette quiche

Heat the Twelix Artisan Oven to 180°C/gas mark 4.

Start cooking

Details

10

Ingredients

8

Steps

Time

60'

Prep

60'

Total

Ingredients

  • 250 g‘00’ flour
  • 125 gcold butter
  • ½ tspsea salt
  • 1 or 2 tbspiced water
  • 2 tbspolive oil
  • 4 - 5courgettes
  • 1small leek, sliced into thin rounds
  • 3whole eggs
  • 180 mlfresh cream
  • to tastenutmeg, salt and pepper
Make it now
  • Step 1

    Heat the Twelix Artisan Oven to 180°C/gas mark 4.

  • Step 2

    Put the flour and salt in the Artisan Stand Mixer together with the cold butter (diced). Attach the dough hook and mix on speed 1 for 2 minutes. At this point, check whether you need to add a tablespoon of cold water (this is necessary if the dough has many dry crumbs on the bottom). Keep kneading for another 2 minutes and add another spoon of water, but only if necessary.

  • Step 3

    When the dough has gathered around the hook, stop mixing, remove the dough, cover it in cellophane and place it in the fridge for 20 minutes.

  • Step 4

    Rinse the courgettes, slice into thin rounds, place in a pan with the oil and leek, and cook over a low flame for 5 minutes.

  • Step 5

    Roll out the dough with the rolling pin, until the dough is only about 4mm thick.

  • Step 6

    With a pastry cutter, make 8 discs with a diameter 3cm larger than that of the moulds used for baking. Line the moulds with the pastry discs, prick the bottom of the discs with a fork and bake in the pre-heated oven for 12 minutes. Remove from the oven, leaving it turned on.

  • Step 7

    In a bowl, mix the eggs, cream, a little nutmeg, salt and pepper.

  • Step 8

    Place the courgettes and leeks in the empty quiche bases, cover with the egg and cream mix, and place back in the oven for 15-20 minutes, or until the surface is firm and golden. Serve with a fresh salad.

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Mini courgette quiche

Step 1

Heat the Twelix Artisan Oven to 180°C/gas mark 4.

Step 2

Put the flour and salt in the Artisan Stand Mixer together with the cold butter (diced). Attach the dough hook and mix on speed 1 for 2 minutes. At this point, check whether you need to add a tablespoon of cold water (this is necessary if the dough has many dry crumbs on the bottom). Keep kneading for another 2 minutes and add another spoon of water, but only if necessary.

Step 3

When the dough has gathered around the hook, stop mixing, remove the dough, cover it in cellophane and place it in the fridge for 20 minutes.

Step 4

Rinse the courgettes, slice into thin rounds, place in a pan with the oil and leek, and cook over a low flame for 5 minutes.

Step 5

Roll out the dough with the rolling pin, until the dough is only about 4mm thick.

Step 6

With a pastry cutter, make 8 discs with a diameter 3cm larger than that of the moulds used for baking. Line the moulds with the pastry discs, prick the bottom of the discs with a fork and bake in the pre-heated oven for 12 minutes. Remove from the oven, leaving it turned on.

Step 7

In a bowl, mix the eggs, cream, a little nutmeg, salt and pepper.

Step 8

Place the courgettes and leeks in the empty quiche bases, cover with the egg and cream mix, and place back in the oven for 15-20 minutes, or until the surface is firm and golden. Serve with a fresh salad.

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