Portioned quiche with cheese and tomatoes

Quiche is a French open tart with various fillings. It can be served as a main dish or as a satisfying snack for a birthday. A La carte quiche convenient because it is easy to eat and at the table, and standing at the buffet.

You will need:
- packing the finished puff pastry;
- 1 tbsp. sour cream average fat content;
- 3 eggs;
- 50 g Gruyere cheese;
- 200 g of cherry tomatoes;
- 150 g mozzarella;
- a bundle of Basil;
- vegetable oil;
- salt and freshly ground black pepper.

The gruyère can be replaced by Emmental or Maasdam.

Gruyere grate on a coarse grater, put it in a bowl. There also add sour cream and beat eggs. Add salt, pepper and mix everything well. Puff pastry roll out thinly and cut out a circles with a diameter of about 10 cm Size may be different depending on what form you want to bake small cakes. Grease the molds with oil and place in dough evenly around the edges and in the center. Make several punctures with a fork the dough, preheat the oven and bake it a future basis for keisha for 5 minutes. Remove and cool slightly, without removing it from the molds.

Cherry tomatoes wash, cut in half and place 2-3 halves in each tart. Pour a mixture of eggs, sour cream and cheese. Mozzarella cut into thin plastics and put on top of each pie. Bake the cupcakes for 15 minutes. Still hot remove them from the molds and garnish with Basil leaves. A good addition to keisha green salad, dressed with a small amount of balsamic vinegar.

If you have no tomatoes, take a conventional, but preferably they had a sweet taste.

Salad Piemontese

You will need:
- 600 g of potatoes;
- 5 eggs;
- 12.;
- 200 g of ham;
- 2-3 medium tomatoes;
- some radishes;
- a bunch of parsley;
- olive oil;
- 1 tsp of Dijon mustard;
- salt and freshly ground black pepper.

Boil potatoes in salted water together with 4 eggs. Peel both and cut into small cubes. The radish, wash and grate. Cut into strips ham, chop the gherkins and tomatoes. Mix all these ingredients in a salad bowl.

Separately, prepare the sauce. To do this, the remaining eggs, separate the yolk from the white. Mix the yolk with mustard, a pinch of salt and pepper. Pour the vegetable oil, stirring the sauce. It needs to be quite thick. Season the sauce salad and serve snack to the table. Also as an accompaniment to this dish you can prepare toasted white or rye bread.