Spring “mini quiche” with Campagnolo bread
- Prep time
20 minutes - Cooking time
15 minutes - 4
- 4 slices of Campagnolo bread
- 6 tablespoons 15% cream
- 1 egg
- A handful of grated cheese
- Grilled vegetables (eggplant, zucchini, peppers, tomatoes)
- Some Mozzarella balls cut into small pieces
- Chives
- Salt
- Preheat the oven to 175°C/350°F
- Remove the crust from the bread slices
- Using a rolling pin, flatten the slices of bread
- Butter a muffin tin and carefully place the slices inside
- Line the slices with the grilled vegetables
- In a salad bowl, mix the egg, the liquid cream, Mozzarella balls and the grated cheese
- Salt the mixture to your liking
- Using a spatula, gently pour the mixture over the mini quiches
- Sprinkle with chives
- Bake in the oven for about 15 minutes
Tips
To reduce the sodium content in your dishes, don't add salt (or add very little salt) and instead choose to replace it with spices and herbs!
