This easy to prepare mini quiche recipe is easy to whip up quickly for a lovely brunch or lunch addition. Serve these mini quiches with a crisp green salad and add edible flowers (like pansy’s or nasturtium). Remember to use only organic flowers as those treated with non-organic pesticides are not edible.
Courgette and Feta Mini Quiche recipe
Serves 6 – recipe and styling by Simone Kruger from Yello Papaya.
Ingredients
Method
Pre-heat your oven to 180˚ Celsius.
Cut the puff pastry in to 6 equal squares. Roll the puff pastry until you get a square that is about 45 x 45 cm and then cut the puff pastry into 6 equal squares. Press the puff pastry into a muffin tin, it is ok if the ends of the square are sticking out. You will trim the edges later. Place in the fridge for 15 to 20 min till the puff pastry is set.
Mix the eggs and milk together until combined and season with salt and pepper.
Remove muffin tin from the fridge and trim the edges of the square with a knife to form a perfect circle.
Place the courgette ribbons and feta blocks into the prepared puff pastry rounds in the muffin tin.
Top each muffin hole with the egg mixture.
Bake in the oven for 20-25 minutes or until the edges of the puff pastry has turned brown and the egg mixture is still slightly running in the middle.
Ingredients
All of the images were taken by Yolande Snyders Photography (YSP) as part of the Pantone Emerald Green Easter decorating ideas shoot.
Let's get social
Instagram: @lovilee_zaTwitter: @lovilee_za
Facebook: @lovileeblog
or subscribe to never miss out on any new articles in this link.
Comments are closed.