Mini Cheese and Vegetable Quiches

👨‍🍳 Method

For the Fried onion

1. 1
   Heat the olive oil in a pan over medium heat.

   ⚙ Pan-fryingStoveFrying pan
2. 2
   Add the onion and fry 5–8 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 3
   Add the pepper and fry about 10 minutes, stirring, until it softens.

   ⚙ Adding to the hot fat and fryingStove

To assemble

1. 4
   Preheat the oven to 180°C (355°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 5
   Beat the eggs and cream and add the cheese, feta cheese, salt and black pepper and the fried onion and pepper.

   💡The onion goes into the filling soft and golden: in the oven it won't soften any further, and raw onion releases liquid into the crust.
3. 6
   Roll out the dough and line mini quiche pans with it.
4. 7
   Pour the filling into the crust.
5. 8
   Bake at 180°C (355°F) 20–25 minutes, until the filling is set and golden.

   ⚙ BakingOvenRound pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
6. 9
   Serve hot.