Light mini quiches

Name: Light mini quiches
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 pack of (250 g) Strudel sheets Filo or yufka dough; 1 big onion; 300 g Carrots; 1 (300 g) Fennel Tuber; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 50 g diced lean ham; 200 g ripened cream; 3 Eggs (size S); 75 g grated low-fat cheese; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Salad; 7-10 Tbsp Grease

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 pack of (250 g) Strudel sheets Filo or yufka dough
1 big onion
300 g Carrots
1 (300 g) Fennel Tuber
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
50 g diced lean ham
200 g ripened cream
3 Eggs (size S)
75 g grated low-fat cheese
7-10 Tbsp grated nutmeg
7-10 Tbsp Salad
7-10 Tbsp Grease

Directions

1
Take the filo pastry pack out of the fridge and put it aside. Peel and finely chop the onion. Peel, wash and slice the carrots. Wash and clean the fennel, put the fennel greens aside.
2
Halve the tuber and cut into thin slices. Heat the oil in a coated pan. Brown the vegetables and onion in it. Season with salt and pepper. Add 150 ml water, continue frying until the water has evaporated again.
3
Mix in the ham and remove from the heat. Whisk cream and eggs, add cheese. Season with salt, pepper and nutmeg. Grease ramekins (10 cm Ø). Take the dough out of the package and unroll.
4
Spread 2 pastry sheets loosely in each of the moulds (use the rest of the pastry sheets for other purposes.) Put the vegetable mixture into the moulds and pour egg cream over them. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas mark 3) on the lowest rack for 15-20 minutes.
5
Cover if necessary after about half the baking time. Garnish with salad and fennel green.