Vegetables and cheese mini quiches

4 quiches crust
(recipe below)
1 little onion
1/4 red pepper
1 or 2 zucchini
1 tomato
60 grs. fresh or freeze spinachs
40 grames parmesan cheese
30 grames mozarella cheese or other
1 tablespoon of olive oil
2 eggs
1 tablespoon of heavy cream
salt and pepper
quiche crust
200 grs. all purpose flour
80 grames butter
1 teaspoon of salt
1 egg
1 dash of cold water
(for 4 or 5 tarts 10 to 12 cm diameter)
Place in a processor flour the
cubed butter and salt.
Process (or work in a bowl the ingredients with a fork)
until a crumb texture.
Add the egg and cold water.
work up get a soft dough and tender.
Wrap in plastic wrap and refrigerate for lelvar to 30 minutes.
Use according to recipe
Remove dough from refrigerator and roll out with the rolling pin and add flour if necessary to prevent sticking.
First line the molds with foil then place the dough in each tart and place some beans so that the dough does not lose its shape.
Preheat oven to 180 ° c.
and cook for about 10 minutes.

Remove the beans and set aside.

For the filling
Wash and finely chopped or grated vegetables (I grate the zucchini is very fast and looks good)
Put grated cheese or prepared.
In a skillet heat the oil over medium heat and add the onion and minced.
Then add red pepper the zucchini and tomato once they are tender add the chopped spinach.
Beat the eggs with the cream and add the cheese.
Season with salt and pepper, add the vegetables and mix well.
With this mixture fill quiches and place in the oven (180 degrees) for about 20 minutes until golden brown.
Serve warm or hot.
They heat well in microwave.