Mini vegetable quiches

These lovely mini pies are a wonderful appetizer and they can impress even the most discerning guests. They are as delicious as they look! 

Time 60-90 minutes

Mini-vegetable quiche with lemon and fresh herbs
Ingredients for 4-6 portions
Pie dough
150g vegan margarine
3.75 dl organic flour
3 tsp vegan sour cream
A pinch of salt

Filling
4-6 big cherry tomatoes on the twig
2-3 carrots
½ zucchini
1 lemon
A handful of fresh basil
A handful of fresh thyme
3 tbsp. vegan cream cheese
1 clove of garlic
Salt

Method of cooking: 
Mix the margarine (at room temperature), the flour, the sour cream and the salt together to form a dough. 

Grate the lemon zest. 

Rinse the cherry tomatoes (let them stay on the twig), the carrots and the zucchini. Take a potato/vegetable peeler and slice the zucchini and the carrots lengthwise. It is possible that you have to cut the lengthwise pieces in half so that they are half as wide, depending on the height of your mini-pie molds. Put the lengthwise cut pieces into a bowl and squeeze the lemon juice over it, add salt and mix carefully together. Let it rest and soak for about 5 minutes. 

Chop the thyme and the basil and mix together with the cream cheese. Add the lemon zest, crush the garlic into the mixture and season with salt. 

Put the dough into the mini-pie molds by pressing it into the molds. Spread a thin layer of the cream cheese mixture in the bottom. Wrap and position the sliced vegetable pieces in a circumferential and overlapping manner from the outside to the inside of the mini-pie molds. Save a little space in the middle and put one of the cherry tomatoes there. Bake in the oven for about 25-30 minutes.