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Mini quiches with broad beans and pecorino cheese

by Ada Parisi
5 min read
Finger food: mini porzioni gustose e divertenti da mangiare con le mani

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!

Finger food: mini porzioni gustose e divertenti da mangiare con le mani


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )



300 grams of pasta Brisee
4 eggs
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.

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Valentina May 13, 2013 - 12:16

…mmmm that goodness!
try it definitely!
See you soon!

Sicilians creative in the kitchen May 13, 2013 - 13:38

Hi Valentina, how nice to have a friend in the! Thanks for your visit and see you soon! ADA

Francis 11 May 2013 - 15:39

Hello Ada've entered your recipe list contest http://foodrevolution.iandola.com/food-revolution-day/contest-ricette-in-gara/
Thank you for participating

Sicilians creative in the kitchen 11 May 2013 - 15:54

Thanks Francesco, good luck to you and to the jury

Maurizia May 2, 2013 - 14:41

Fantastic! I do it!

Sicilians creative in the kitchen May 2, 2013 - 14:56

Thanks! tell me if you like, I'll wait! ADA

Valentina May 2, 2013 - 12:33

Well and! Fave, peas and asparagus just say that the air is changed! The asparagus and I really like these mini quiches are to be missed! Congratulations, very nice also the photo :) A hug, Have a nice day! P.s.: for condensed milk I replied to you from me ;)

Sicilians creative in the kitchen May 2, 2013 - 12:41

Thanks Valentina! It was time to change vegetables…without detracting from the delicious winter vegetables beans and peas have such a vibrant green… A hug! (and thanks)


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