These small vegetarian quiches with leek, asparagus and goat cheese are perfect for Easter brunch
Heat the oven to 200 degrees. Let the dough sheets thaw. Beat the eggs in a bowl with the cream and a pinch of salt, pepper and thyme. Also add the leek. Then push the sheets of dough into the (greased or silicone) muffin pan. Poke holes in the bottom with a fork and sprinkle with a little breadcrumbs.
Cut the green asparagus tips in half or three. Divide the bottom pieces of the stems in the puff pastry moulds. Then pour in half of the egg mixture. Crumble half of the goat cheese over it and then fill with the rest of the egg mixture and goat cheese.
Finally, stick the top pieces of the asparagus in the mixture so that they stick out slightly. Bake the mini quiches in the oven for 20 to 25 minutes.
Source: Leukerecepten by leukerecepten-nl.
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