I had already made and posted this recipe here on the Blog, but this time I wanted individual and very small portions, so I made it in pie molds. This is a delicious and easy-to-make starter. I already gave the quiche dough here. Makes about 20 mini quiches.
Filling:
1 pot of ricotta cream (can be replaced with 200ml of cottage cheese);
1 cup (tea) of parmesan;
1 cup (tea) of mashed ricotta;
1 cup (tea) of grated mozzarella;
Freshly ground pepper;
1 tablespoon of olive oil.
Mix all the ingredients until it reaches a firm consistency (a very thick pate), add more cheese or cream cheese if necessary.
Assembly:
Line the pie molds with the dough, add the filling and add a cherry tomato cut in half on top. Sprinkle oregano and bake in a preheated oven at medium temperature until golden. Mini quiches can and should be served cold.
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