Mini bacon quiches

1 sprig of parsley

250 g low-fat quark

2 eggs

2 tbsp Sbrinz cheese

grated

½ tsp salt

Pepper

freshly milled

Finely chop the parsley. Mix all the ingredients for the filling together.

60 g bacon

diced

100 g courgette

equivalent to one small courgette

Dice the courgette. Dry-fry the bacon in a frying pan and then set aside. Briefly fry the courgette in the same pan.

Mix the courgette and bacon into the quark filling.

(Pre-)heat cooking space to 200 °C with Top/bottom heat

2 packs shortcrust pastry

rolled-out, rectangular, about 500 g

Grease the muffin tin or line with paper muffin cases. Cut out 12 rounds about 11 cm in diameter from the shortcrust pastry. Press the rounds into the cups and prick lightly with a fork. Spoon about 1.5 tbsp of filling into each cup.

Put the muffin tin on the wire shelf in the preheated cooking space. Bake.

Put the pastry in

Top/bottom heat 200 °C for 30 Mins

Serve the mini bacon quiches lukewarm.