Mini Quiche (Olive and Ewe`s Cheese)

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Savoury Muffins – always a welcome treat.

For the tartelettes:
250 gr. flour
125 gr. butter
1 tbsp. salt
1 egg
3 tbsp. cold water

For the filling:
2 eggs
70 ml olive oil
70 ml milk
150 gr. flour
1 sachet baking powder
150 gr. grated cheese

150 gr. ewe`s cheese (chopped)
Herbs of your choice (Basil, Parsley, Oregano – chopped)
50 gr. green olives (chopped)
50 gr. dried tomatoes (chopped)
50 gr. pine nuts (roasted)
2 tbsp red pesto

You need too:
Muffin sheet (for 12 pieces)
Lentils for the pre-baking with muffin-forms
Oven preheated at 360°F/180°C (upper lower heat)


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Put the ingredients for the dough – flour, butter, egg, salt, cold water – into a bowl and knead together quickly. Put into foil and let it rest in the fridge for at least one hour.

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After the dormant phase cut it into 12 pieces.

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Form round little flats and put them into the muffin tin form. Fill then lentils into the paper forms to underpin.

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In the oven at 360°F/180°C (upper lower heat) bake them for 25 minutes and let them cool down.


For the filling slightly roast the pine nuts in a pan at medium heat.

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Chop together with the parsley and the basil (your choice of herbs).

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Add the red pesto, the dried tomatoes and the olives and chop as well.

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In a bowl mix the eggs together with the milk and the oil until foamy – approx. 3 min.

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Add the flour/baking-powder mix and go on at low speed.


Add the chopped ewe`s cheese, the grated chees and the pesto-mixture and fold with a spatula quick.

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Spread generous into the tartelettes.

Bake in the preheated oven at 350°F/180°C (upper lower heat) appox. 30 minutes.

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I hope you all had some fun with the recipe.

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