Camembert quiches with figs and apricots

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Place puff pastry slices next to each other and defrost at room temperature for 15-20 minutes. Grease the hollows of a muffin tray (12 hollows; each of approx. 7 cm Ø, 100 ml content) and sprinkle only the bottoms of the hollows with a little breadcrumbs. Cut out 2 circles of approx. 8 cm Ø each from the puff pastry sheets (do not roll out). Place the remaining dough on top of each other (do not knead), roll out and cut out another 4 circles. Place the puff pastry circles in the trays and press up the edges a little.

2. 2

   Prick the pastry bases several times with a fork. Cut the camembert into thin slices and spread the hollows. Mix crème-fraîche, eggs, a little salt and pepper. Spread the icing in the wells and bake in the preheated oven, 2nd shelf from below (electric oven: 225 °C/ convection oven: 200 °C/ gas: level 4) for about 20 minutes. In the meantime, wash the figs and apricots and dab dry. Halve the apricots, remove the stone and cut the halves into slices. Quarter figs. Wash the marjoram and dab dry. Let the finished quiches rest for about 5 minutes.

3. 3

   In the meantime, wash the figs and apricots and dab dry. Halve the apricots, remove the stone and cut the halves into slices. Quarter figs. Wash the marjoram and dab dry. Let the finished quiches rest for about 5 minutes. Then remove from the moulds and serve hot or cold, garnished with fruit and marjoram

4. 4

   Waiting time approx. 20 minutes

Nutrition Facts

KCAL
210 kcal

CARBS
10 g

FATS
15 g

PROTEINS
7 g