Mini quiches with broccoli and goat cheese
Words and Photography by Sara CastiglioniFood Styling and Recipes by Barbara Coello
250-300g of green broccoli
100g of soft goat cheese
50g of peas
For the brisée:
150g wheat flour 00 type
50g of quinoa flour
100g of butter (cubed)
water and salt
Prepare the pasta brisée by kneading both the flours with the cold butter and salt. Add cold water until you get a smooth and homogeneous ball. Let it rest in the fridge for half an hour.
Meanwhile, steam the washed broccoli, peas and diced carrot for about 15-20 minutes. Allow to cool.
Roll out the dough and cut circles to fit your tart tray. Grease and flour the tray and fit in the dough disks. Bake in the oven at 180°C for 30 minutes.
In a bowl, pour the creamy goats cheese and mix well with a fork, adding the nutmeg. Remove the baked brisée cakes from the oven and top with goats cheese and vegetables. Return to the oven to brown for a further 10 minutes. Serve warm.