Mini quiches with anchovies, potatoes and lime
Quiche is a classic that can be revisited endlessly according to your taste. Enjoy!
1. Preheat the oven to th. 6-180°C. Wash the limes. Zest with a peeler. Chop and reserve the zest into icy water. Squeeze the limes. Place the anchovy fillets in a shallow dish. Sprinkle with pink peppercorns, lime juice and oil. Refrigerate for at least 30 minutes.
2. Meanwhile, grease with butter 12 mini moulds. Roll out the dough on a floured surface. Cut 12 small discs of the size of the moulds. Line the flaky pastry dough and prick with a fork. Store in the fridge.
3. Peel and cut the potatoes into small cubes. Peel and chop the onion. Heat the butter and peanut oil in a pan. Add the diced potato and onion, salt, cover and cook 10 minutes over medium heat.
Photo credit: Sucré Salé
