Mini Quiches

For the mushroom quiche filling: In a pan over medium heat, add a spoonful of olive oil. When it gets hot, add the mushrooms, spring onion, and garlic powder. Sauté the mushrooms until they become golden. Transfer them to a bowl and let them cool.

For the spinach quiche filling: In another pan over medium heat, add the butter, crushed garlic, spinach, and green onion. Sauté until the spinach is soft. Transfer to a bowl and let it cool.

Preheat the oven to 190°C.

Assemble: Using a glass or pastry cutter, cut 24 circles from the sheets of soft dough. The circles should be 2-3 cm wider than the bottom of your muffin tin.

Lightly grease the muffin tin and press the dough circles into the bottom of each cup to form the crust for the mini quiches.

In a blender, add the ingredients for the base - the eggs, crème fraîche, salt, pepper, and nutmeg. Mix briefly to obtain a smooth, well-incorporated liquid base.

Fill each formed crust with the appropriate filling, using 6 crusts for each type. Divide the fillings equally among the crusts, then pour the liquid base over each quiche, making sure not to exceed the edges of the crust. Sprinkle a bit of grated gouda over each mini quiche.

Place the muffin tin with the mini quiches in the oven and bake at 190°C until they turn golden and puff up, about 25-30 minutes. Serve hot or cold. Enjoy!