Mini Pumpkin Quiches with 3 types of Cheese
Here’s a very quick recipe for mini-quiches. They are very quick and can make an excellent breakfast or late-night dinner snack. When accompanied by some sort of a fresh salad as a side dish they can become a complete light meal. Also, they are a great idea for picnicking – the portions are already made and they can be great without pre-heating.
(For 12 quiches)
150 gr. pumpkin
150 gr. carrot
150 gr. sweet potato
150 gr. kashkaval cheese
160 gr. mozzarella cheese
60 gr. Roquefort cheese
4 tbsp. vegetable oil
3 garlic cloves
Leaves from 3 branches of basil
1. Grate the vegetables and the cheese, finely chop the basil leaves, crush the garlic with the garlic press.
2. Mix all the ingredients in a bowl and add a pinch of salt (if needed – taste to check, since the cheese is salty).
3. Take muffins baking pan and spread some oil on it. Fill the form with the mixture and bake at 200C for approximately 30 minutes.
Serve when the muffins are slightly warmer than room temperature.
* When preparing it last time, I didn’t have any Kashkaval available and had to save the sweet potato for the soup. What I ended up doing is taking just pumpkin instead of all other vegetables, mozzarella instead of kashkaval and added 2 table spoons of bread crumbs to compensate for lack of start (that is supposed to come from sweet potatoes), and to have something strengthening the bakery in addition to eggs. Turns out I forgot the oil as well, but the result was pretty good anyway….