MINI QUICHES DE LA FLEMME SANS PÂTE 👩🏻‍🍳 En seulement 15 minutes de préparation !

Ingredients

• 1 large Onion (peeled, sliced into thin strips then diced finely)
• 1 medium Bell Pepper (seeded, cut into thin strips then diced)
• 2 tbsp Olive Oil (for sautéing vegetables)
• 100 g Mushrooms (cleaned and diced)
• 100 g Cherry Tomatoes (quartered)
• 1 bunch Fresh Parsley (finely chopped)
• 450 g Ground Beef (lean (80/20) ground beef)
• 1 tsp Salt (to taste)
• 0.5 tsp Black Pepper (ground)
• 0.5 tsp Paprika (smoked optional)
• 0.5 tsp Garlic Powder (or 1 clove fresh minced garlic)
• 0.5 tsp Roasted Red Pepper Powder (optional, for extra flavor)
• 3 large Eggs (room temperature)
• 200 ml Heavy Cream (35% fat, chilled)
• 100 g Grated Cheese (mozzarella or any good melting cheese)
• 1 tsp Herbs de Provence (dried blend)
• 1 tbsp Butter (softened, for greasing molds)
• 1 tsp All-Purpose Flour (for dusting molds)
• 6 small Black Olives (pitted, one per quiche)
• 30 g Extra Grated Cheese (optional, for topping)

Instructions

1. Prepare Vegetables

   Trim and finely dice the onion and bell pepper. Slice the mushrooms and dice them. Quarter the cherry tomatoes and finely chop the parsley.

   Time: PT5M

2. Sauté Onion and Pepper

   Heat 2 tbsp olive oil in a skillet over medium heat. Add the diced onion and bell pepper, stirring occasionally until softened, about 5 minutes.

   Time: PT5M

3. Add Mushrooms and Tomatoes

   Add the diced mushrooms and quartered cherry tomatoes to the skillet. Cook, stirring, for 3 minutes until the tomatoes release some juice.

   Time: PT3M

4. Cook Ground Beef

   Add the 450 g ground beef, breaking it up with a spatula. Sprinkle with salt, pepper, paprika, garlic powder, and roasted red pepper powder. Cook, stirring, for 12 minutes until the meat is fully browned and no pink remains.

   Time: PT12M

5. Finish Filling

   Stir in the chopped parsley, mix well, then remove the skillet from the heat and set the filling aside.

   Time: PT1M

6. Prepare Egg Custard

   In a mixing bowl, whisk together 3 large eggs, 200 ml heavy cream, 100 g grated cheese, 1 tsp herbs de Provence, a pinch of salt and pepper until smooth.

   Time: PT4M

7. Grease and Dust Molds

   Using a pastry brush, coat each mini tart mold with softened butter, then dust lightly with flour. Tap out excess flour.

   Time: PT2M

8. Fill Molds with Meat Mixture

   Spoon the meat‑vegetable filling into each prepared mold, pressing gently to create an even layer.

   Time: PT3M

9. Add Custard and Toppings

   Pour the egg‑cheese custard over each filling, filling the mold almost to the top. Place one black olive in the centre of each and sprinkle a little extra grated cheese if desired.

   Time: PT2M

10. Bake

    Transfer the tin to a pre‑heated oven and bake at 200°C for 18 minutes, or until the custard is set and the tops are lightly golden.

    Time: PT18M

    Temperature: 200°C

11. Cool and Serve

    Remove the quiches from the oven, let them rest in the tin for 5 minutes, then gently release them onto a plate. Serve warm or at room temperature.

    Time: PT5M

Nutrition Facts

Calories

470

Protein

20 g

Carbohydrates

5 g

Fat

35 g

Fiber

1 g