When you have some good seasonal vegetables and some tasty cheese, one of the easiest things to do, if you also have some puff pastry, is a quiche: cook the vegetables, mix some cheese, fill the quiche and bake … at this point the quiche will do everything by itself, and a mixture of ingredients, random or not (there are some quiche called empty-your-fridge, for example), will always become something great (well, if you have in the fridge only tuna fish eggs, lemons and strawberry jam I don't guarantee the result).
But sometimes the idea of the classic quiche (for me is almost always an open one, ie not covered with a layer of puff pastry) doesn't attract me, and the other day was just one of those days … so, from the union of two evil minds (mine, of course, and my boyfriend's – birds of a feather) is born this simple -but effective- alternative to the traditional quiche (which I still love ,uh).
I insisted I wanted to make single-portion quiche, little bundle turnovers more pleasing to the eye, while my boyfriend bashed on with something else: instead of chopped vegetables and cheese, he wanted a creamy filling made with vegetables and cheese. In short, we tried to satisfy both ideas and, despite some moments of panic ("Oh, I can't detach the turnovers from the pan") the experiment worked: the turnovers were pleasant to the eye, perfect (more than the usual quiche) for appetizer (sooooo finger food) and the creamy filling was very delicate. Sometimes the union of evil minds produces some good ideas (and don't say I didn't give merit to my boyfriend, huh?)!
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