Mini quiches with broad beans and pecorino cheese: soft inside, the crispy 'trash', scented with fresh broad beans and tasty thanks to the PDO Pecorino but read, because baked. These little cakes made with spring vegetables in season are perfect finger food for an aperitif or a buffet, but for a different entree than usual. To prepare the mini quiches with broad beans and pecorino cheese I used my beloved pastry crust and I put on a lightly cooked asparagus.
Is’ a dish that speaks of spring: when I see fave, peas and fresh asparagus to the market understand that the air is changed! Obviously I propose as the Passover appetizer: in mono portions are perfect, especially if you want to enrich it with a cream cheese. But you can also prepare a quiche largest and cut into slices, both for casual dining, both for the picnic on Easter Monday. Indeed, prepared a day in advance are even more good! Obviously, I suggest you take a look at all my RECIPES WITH ASPARAGUS and my SPRING RECIPES. Is, if you are already planning your Easter lunch menu or Easter Monday, be it a picnic or something at home but casual, I refer you to all my EASTER RECIPES . Have a good day!
DOSES FOR 6 MINI QUICHE OR FOR A 22 CM DIAMETER CUPCAE:
300 grams of pasta Brisee
120 ml of fresh cream
salt and pepper, to taste
70 grams of grated aged pecorino Dop
1 kg of fresh Fava Beans
half fresh onion
extra virgin olive oil, to taste
butter and flour, enough to stencils
Grease and flour and six cups Aluminum, in silicone or six refractory ceramic molds and cover them with brisèe dough by spreading it as thin as possible and taking care to 'puncture' it on the bottom with a fork. Preheat the oven at 180 degrees.
Clean the beans by removing the second peel, at least the bigger ones,. Chop the spring onion and fry with oil in a pan, then add the beans and sauté for 5 minutes, n so that they remain crunchy.
In a bowl beat the eggs with the salt, pepper, the cream, pecorino. Combine the beans and pour the mixture into each mold (do not fill them 'flush' because they swell a little).
Bake for 30 minutes,, When the mini-quiches are puffed and golden (if necessary mash a moment in a convection oven or under the grill), bake and let rest 5 minutes. You can serve in ceramic molds or sformarle, as I did. If you have opted for the whole pie, cut into slices and enjoy your meal!
MATCHING: Sicilian Bubbles for these mini quiches. We chose Gross Duca Product Group from the Duke of Salaparuta: a sparkling white (Chardonnay grape blend and Grecanico) good aromatic intensity, fruity aromas and notes of bread crust.