Mini basil quiches

Preheat the oven to 200 ° C. Bold the quiche forms. Cut four florets per person from the cauliflower and cook them in a pan with plenty of boiling water and salt in 4 minutes al dente. Drain them in a colander.

Keep a few small leaves of basil separately for garnishing. Put the whipped cream and basil in the blender and mix while rotating on the highest level until a nice green sauce. Beat the eggs in a bowl and stir in the green sauce and the grated cheese.

Roll out the dough on the work surface and cut round pieces of dough using a small plate (Ø 15 cm). Line each quiche mold with a dough piece and press the edge well. Pour the egg mixture into the molds and press three cauliflower florets in each middle of the quiche. Brush the florets with olive oil.

Bake the quiches in the middle of the oven in 20-25 minutes until golden brown and done. Garnish with basil.