Mini lunchbox quiches

Ingredients

• wheat flour 240 grams
• butter 100 grams
• egg 1 piece
• water 50 milliliters
• salt 0.5 teaspoons
• egg 3 pieces
• cream (30%) 0.67 cups
• salt 0.5 teaspoons
• ground black pepper 1 pinch
• butter 10 grams
• bacon 100 grams
• white onion 0.5 pieces
• yellow cheese 30 grams
• butter 10 grams
• baby spinach 120 grams
• garlic clove 1 clove
• yellow cheese 50 grams
• butter 15 grams
• garlic clove 1 clove
• mushroom 10 pieces
• yellow cheese 50 grams
• dried thyme 1 tablespoon
• green olives, pitted 0.25 cups
• tomato 0.25 cups
• feta 30 grams
• yellow cheese 30 grams

Tools

• oven
• bowl
• spoon
• fork
• whisk
• pan

Instructions

1. Make the quiche dough from the flour, butter, egg yolk, cold water, and salt until a short-crust pastry forms.
2. Preheat the oven to 180°C (350°F).
3. Roll or press out the pastry and cut out 24 rounds using a 10 cm cutter.
4. Press the pastry rounds into 2 standard muffin tins, making sure there is no air underneath the pastry.
5. Prick the bases with a fork, then bake until the surface is partially cooked.
6. Remove from the oven and let the pastry cool slightly.
7. Whisk the eggs with the liquid cooking cream, salt, and black pepper until smooth.
8. Melt the butter over medium-high heat.
9. Cook the bacon briefly, then add the onion and cook until the bacon is lightly golden.
10. Transfer the mixture to a bowl.
11. Place a pinch of shredded cheese in each pastry shell, add a spoonful of the bacon mixture, then pour in the egg mixture to fill nearly to the top.
12. Melt the butter over medium-high heat.
13. Add the garlic and spinach and cook briefly until the spinach wilts.
14. Transfer the spinach mixture to a bowl.
15. Place a pinch of shredded cheese in each pastry shell, add a spoonful of the spinach mixture, then pour in the egg mixture to fill nearly to the top.
16. Melt the butter over medium-high heat.
17. Add the garlic and thyme and sauté briefly.
18. Add most of the sliced mushrooms and cook until softened, reserving some slices for topping if desired.
19. Transfer the cooked mushrooms to a bowl.
20. Place a pinch of shredded cheese in each pastry shell, add a spoonful of the cooked mushroom mixture, then pour in the egg mixture to fill nearly to the top.
21. Top each quiche with 1 or 2 slices of mushroom.
22. Mix the olives, sun-dried tomatoes, and feta together.
23. Place a pinch of shredded cheese in each pastry shell, add a spoonful of the olive mixture, then pour in the egg mixture to fill nearly to the top.
24. Bake the filled mini quiches at 180°C (350°F) until lightly golden.

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