These miniature tartlets, which are basically crustless quiches in scaled down size, make wonderful hors d'ouevres for a festive brunch or cocktail party, and they are equally good warm or at room temperature (meaning you can make them ahead, always a bonus when entertaining). Though tiny, the tartlets are packed with big flavor thanks to the combination of sauteed vegetables, mozzarella, smoked ham, and herbs and spices in the egg filling.


  • 1 zucchini (cubed)
  • 1 leek (sliced)
  • 1/2 red pepper (chopped)
  • 1 garlic clove (chopped)
  • 100 grams mozzarella cheese (grated)
  • 1 tablespoon mustard
  • 100 grams turkey ham (smoked, sliced)
  • oil
  • fresh thyme
  • pepper
  • nutmeg
  • salt
  • 2 eggs
  • 1 glass milk


  1. Heat a little bit of olive oil in a skillet and add the chopped garlic clove. Cook for 1 minute, then add the sliced leek. Cook for 2 minutes, then add the chopped red pepper and the cubed zucchini. Stir until the vegetables are soft, add the sliced ​ham and fresh thyme and season with a pinch of salt.
  2. Line the tartlet tins with parchment paper and pour the batter into each tin.
  3. Sprinkle a layer of grated cheese on top of each tartlet.
  4. Mix the eggs with the milk and mustard and season with salt, pepper and nutmeg.
  5. Pour over the grated cheese and bake it at 360°F for 30 minutes.
  6. Let it cool before removing from the tins and serve garnished with a sprig of fresh dill, as desired.
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