Mini broccoli quiches with honey-roasted pine nuts

I thought there would be no public viewing for the Women’s Wold Cup but now there is – in our street. The Italian restaurant on the corner is celebrating outside and everybody can hear them cheering. I would like to know whether they would like to support the German football ladies or whether this is just a good opportunity to celebrate.

little broccoli quiches with honey roasted pine nuts

On the weekend I made so much pastry that I could have fed the whole German football team. Instead I made one little quiche after another. Quiche is so easy to make and it is so much fun to experiment with different ingredients.

I wanted to make some mini quiches as I recently got these four sweet mini baking pans. For the first time I made quiche with nuts. I love pine nuts. I roasted them in the pan with honey. It smells great, but you have to be quick to put them onto the quiche before they stick to each other. Together with the broccoli it gives the quiches an interesting flavour.

broccoli quiche dish

honey roasted pine nuts
broccoli quiches filled

For four little baking pans:

What you need for the pastry:

  • 150g wheat flour
  • 1 large egg
  • 100 g butter
  • 1/2 teaspoon salt
  • What else do you need:

  • Broccoli
  • A good handful of pine nuts
  • 1 tablespoon honey
  • 200g sour cream
  • 1 large egg
  • Ground nutmeg
  • Pepper and salt
  • Steps:

  • Combine flour, butter, salt and the egg in a bowl
  • Mix with a blender (dough hook) and then knead the dough with your hands until smooth
  • Form a little dough ball, wrap it in plastic foil and put into the fridge for one hour
  • Roll out the dough on a workplate for four thin pieces
  • Butter the little baking pans and a lay out the dough
  • Cut the broccoli into small pieces and arrange them in the pans
  • Preheat oven on 180°C
  • Combine sour cream with the egg and stir well with an egg whip
  • Add some flavour with nutmeg, pepper and salt
  • Put the honey and pine nuts in a cooking pan on medium heat
  • Sauté the pine nuts in the caramalised honey
  • Arrange the pine nuts in the little pans
  • Pour the egg-sour-cream-mix on top and put the pans into the oven for about 25 minutes
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