Mini quiches

Ingredients for 4 mini quiches
For the crust

• 4.4 oz (or 125 g) wholewheat flour
• 1.69 fl oz (or 50 ml) olive oil
• 1 tsp herbes de Provence
• water
• a pinch of salt

For the filling

• 2 tbs kalamata olives, chopped
• 2 small zucchini, thinly sliced with a mandoline
• 2 tbs feta, crumbled
• 1 tbs mint, chiffonade
• 2 eggs
• 4 tbs heavy cream
• 4 tbs milk
• cayenne pepper
• salt and pepper

Preparation
For the crust

1. Place flour in a mixing bowl, then add herbes de Provence, salt, oil, and start mixing, add water gradually enough to make the dough elastic and not crumbly. Mix well to form a ball. Wrap in a plastic film and place in the refrigerator for about 30 minutes.
2. Divide dough in four parts and using a rolling pin, roll into 4 round sheets. Lay flat inside four tart molds.

For the filling

1. Place sliced zucchini in a bowl and sprinkle with coarse salt, mix well to coat. Let it sit for 15 minutes. Rinse under cold water, squeeze extra water using your hands and pat dry using a paper towel. Cut roughly.
2. Place olives on top of crust. Mix zucchini, feta and mint and put mixture on top of olives.
3. Beat eggs with cream and milk, a little salt (not too much since the feta is salty and the zucchini have absorbed some salt too), and cayenne pepper. Pour on top of zucchini mixture.
4. Cook in a pre-heated oven at 375F for about 20-30 minutes until the top is golden brown and the crust is cooked on the bottom.

http://www.citronetvanille.com