Mini Quiches Without Pastry

Steps

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1. 1
   Dice the onion into small pieces, first slicing it into thin strips then chopping them fine.
   ▶ ≈0:07
2. 2
   Prepare the green bell pepper the same way, cutting it into small pieces.
   ▶ ≈0:16
3. 3
   Heat olive oil in a skillet, add the chopped onion and pepper, and cook over medium heat while stirring regularly.
   ▶ ≈0:28
4. 4
   While the vegetables cook, chop the mushrooms into small pieces, quarter the cherry tomatoes, and mince the fresh parsley.
   ▶ ≈0:36
5. 5
   After about 5 minutes of cooking, add the mushrooms and cherry tomatoes, and let them cook for 2-3 minutes to release their liquid.
   ▶ ≈0:58
6. 6
   Add the ground beef, breaking it up thoroughly and mixing everything together.
   ▶ ≈1:09
7. 7
   Season the mixture with salt, black pepper, paprika, and the roasted garlic and peppercorns mix.
   ▶ ≈1:28
8. 8
   Continue cooking for 10-15 minutes until the beef is fully cooked, then add the chopped parsley at the end.
   ▶ ≈1:49
9. 9
   Crack 3 eggs into a bowl and beat them together.
   ▶ ≈1:58
10. 10
    Add 200 ml of liquid cream and mix well.
    ▶ ≈2:07
11. 11
    Add 100 g of shredded cheese and stir.
    ▶ ≈2:22
12. 12
    Season the egg mixture with salt, black pepper, and herbes de Provence, then mix one final time.
    ▶ ≈2:30
13. 13
    Prepare quiche molds (can be one large or multiple mini molds), butter and flour them to prevent sticking.
    ▶ ≈2:47
14. 14
    Fill each mold with the meat mixture and flatten it down.
    ▶ ≈3:16
15. 15
    Pour the egg mixture over the meat filling and place a black olive in the center of each mini quiche.
    ▶ ≈3:24
16. 16
    Bake in a preheated 200°C (400°F) oven for 15-20 minutes until cooked through.
    ▶ ≈3:38