Gemüse-Blätterteig-Muffins (vegetable puff pastry muffins)
Puff pastry pressed into a muffin tin and filled with a savoury egg and vegetable custard, baked until the pastry crisps into a self-contained shell. A good handheld alternative to a full quiche for a lunchbox or picnic, using the same basic filling in individual portions.
Prep25 min
Cook25 min
Oven190°C
Servings12
Christoph's vegetable puff pastry muffins, a handheld version of a quiche filling for lunchboxes and picnics.
Ingredients
Units
Temperature
Servings
Muffins
- 2 sheets ready-rolled puff pastry rounded
- 150 g zucchini, finely diced rounded
- 100 g red bell pepper, finely diced rounded
- 60 g sweetcorn, drained, if tinned rounded
- 60 g spring onion, sliced rounded
- 4 eggs rounded
- 100 ml cream rounded
- 60 g grated hard cheese rounded
- to taste fine salt rounded
- to taste freshly ground black pepper rounded
- 2 g sweet paprika (optional) rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Cut 12 circles from the puff pastry sheets with a large round cutter or glass, about 10 cm across, re-rolling scraps as needed. Press each circle into a muffin tin cavity, pushing it up the sides to form a cup.
- Combine the zucchini, pepper, sweetcorn and spring onion in a bowl.
- Whisk the eggs, cream, cheese, salt, pepper and paprika together in a separate bowl.
- Divide the vegetables evenly among the pastry cups, then pour the egg mixture over each, filling to just below the rim; it will puff slightly as it bakes.
- Bake at 190°C for 22 to 25 minutes, until the pastry is deep golden and the filling is just set with no wobble in the centre.
- Cool in the tin for 10 minutes before lifting out; they are easier to remove once slightly cooled, and the pastry base finishes crisping as they cool.
Notes
- Dice the vegetables small. Large pieces poke through the pastry cups or sit unevenly, and they cook through more reliably when small.
- Do not overfill the cups. The egg mixture rises as it sets; filling right to the top before baking causes it to spill over the pastry edge.
- They are best eaten warm or at room temperature the same day, but keep for 2 days in the fridge and reheat well in a moderate oven for 8 minutes.
- They freeze well baked and cooled; reheat from frozen in a moderate oven for about 15 minutes.
Ingredient substitutions
- Zucchini, pepper, sweetcorn and spring onion can be any diced vegetable that does not release too much water; mushrooms and cherry tomatoes both work, cooked off briefly first to drive off excess liquid.
- Grated hard cheese can be any melting cheese; feta crumbled through adds a sharper, saltier note.
- A muffin tin lined with paper cases makes removal easier if the pastry sticks, though the crust will be slightly less crisp on the sides.
From Christoph Mayer