Mini Quiches with truffle mayonnaise

Ingredients

  • 1 roll of fresh puff pastry
  • Jean Bâton Black Truffle Mayonnaise
  • 1 egg
  • Dash of cooking cream or whipped cream
  • 125 grams of zucchini, bell pepper and red onion finely diced
  • Grated cheese
made with view product available at
Preparation time:
30 minutes
Number of people:
6 people
  1. Heat the oven to 200 degrees.
  2. Grease a muffin baking pan with some truffle mayonnaise. Using a round cutter (or a large glass), cut 6 circles from the cold puff pastry. Press these into the baking pan.
  3. Mix the egg with a spoonful of mayonnaise and dash of cream.
  4. Divide the vegetables into the quiche trays and sprinkle some grated cheese on top.
  5. Divide the egg mixture among the mini quiches
  6. Bake in the oven for about 15 minutes. Until the quiches are cooked and nicely browned.
  7. TIP: With the leftover puff pastry, you can make your own cheese sticks or stars. Cut out shapes and sprinkle with cheese. Bake briefly until golden brown in the oven next to the quiches. Delicious for dipping in Black Truffle mayonnaise or simply delicious with soup.

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