Mini quiches

Ingredients for 4 mini quiches
For the crust

  • 4.4 oz (or 125 g) wholewheat flour
  • 1.69 fl oz (or 50 ml) olive oil
  • 1 tsp herbes de Provence
  • water
  • a pinch of salt

For the filling

  • 2 tbs kalamata olives, chopped
  • 2 small zucchini, thinly sliced with a mandoline
  • 2 tbs feta, crumbled
  • 1 tbs mint, chiffonade
  • 2 eggs
  • 4 tbs heavy cream
  • 4 tbs milk
  • cayenne pepper
  • salt and pepper

For the crust

  1. Place flour in a mixing bowl, then add herbes de Provence, salt, oil, and start mixing, add water gradually enough to make the dough elastic and not crumbly. Mix well to form a ball. Wrap in a plastic film and place in the refrigerator for about 30 minutes.
  2. Divide dough in four parts and using a rolling pin, roll into 4 round sheets. Lay flat inside four tart molds.
For the filling

  1. Place sliced zucchini in a bowl and sprinkle with coarse salt, mix well to coat. Let it sit for 15 minutes. Rinse under cold water, squeeze extra water using your hands and pat dry using a paper towel. Cut roughly.
  2. Place olives on top of crust. Mix zucchini, feta and mint and put mixture on top of olives.
  3. Beat eggs with cream and milk, a little salt (not too much since the feta is salty and the zucchini have absorbed some salt too), and cayenne pepper. Pour on top of zucchini mixture.
  4. Cook in a pre-heated oven at 375F for about 20-30 minutes until the top is golden brown and the crust is cooked on the bottom.

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