Mini courgette quiche

Step by step

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

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.

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.

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.

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

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.

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

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.