Tartlets, small pies, mini tarts, mini savory shortcrust pies, call them whatever you want, but these mini quiches with agretti and bell peppers bring spring to the table.
Ideal as an appetizer or main dish, they are complete with macronutrients. A shortcrust shell with type 2 flour filled with agretti (the stars of today), bell peppers, and 0% fat Greek yogurt.
Today with my friends from the herb and flower section, we decided to help you get to know agretti better.
What are agretti or monk’s beard:
It’s called salsola soda, but in the South and Center, they are known as agretti, while in the North, they are called monk’s beard. These funny little tufts with a bitter and herbaceous taste can be found in April at the more stocked fruit and vegetable stalls in the market.
The properties of agretti:
Agretti are rich in vitamin C, vitamin A, magnesium, potassium, and calcium. They are remineralizing and purifying.
How should agretti be cooked?
The simplest way to cook agretti is to blanch them for a few minutes in water, then pass them in ice water or very cold water to maintain the color, and serve them simply with oil and lemon.
But in the meantime, here are the mini quiches with agretti and bell peppers.
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See some recipes on how to serve agretti:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 8 quiches of 3 inches
- Cooking methods: Boiling, Oven
- Cuisine: Italian
- Seasonality: Spring
Ingredients for the Shortcrust
- 2 1/2 cups type 2 flour
- 7 tbsps white wine (or water)
- 1/3 cup extra virgin olive oil
- 2 pinches sea salt
- 1 3/4 oz agretti
- 1 3/4 oz bell pepper stew
- 7 oz 0% fat Greek yogurt
- 1 tsp herbs (such as marjoram, rosemary, etc.)
- 2 pinches sea salt
- 1 pinch pepper
Tools
- 8 Tart Molds
Steps to Prepare Mini Quiches with Agretti
In a bowl, emulsify the white wine with the oil, then add the flour, salt, and mix everything in a blender if you want to be quicker. You’ll get a smooth, soft dough. Let it rest for half an hour covered, then roll it out into a large circle that you’ll cut into smaller circles for the mini quiche molds.
Naturally, you can also prepare just one large savory tart of 9 inches if you prefer.
Prepare the bell pepper stew as described here in the recipe and set aside. Wash well and blanch the agretti for a few minutes. Then pass them under ice water to maintain the color, preferably ice and water to avoid watering them down too much.
In a bowl, mix the bell pepper stew, Greek yogurt, chopped agretti, herbs, salt, and pepper.
Roll out the dough for the base and cut circles to line the mini quiche molds. Then pour the filling inside, and bake in the oven for 25 minutes at 356°F (180°C).
You can store the mini quiches with agretti for a couple of days well-sealed in the refrigerator. When you take them out of the fridge, heat them for a few minutes in a ventilated oven to make them crispy again.
Naturally, you can vary by adding other vegetables instead of the bell pepper stew, depending on the season. If you have leftover agretti, you can prepare a creamy pasta or enjoy them naturally with a drop of lemon. Instead of 0% yogurt, you can use ricotta, or if you prefer tofu or even a light béchamel.
You can also bake the savory pies in the air fryer at 356°F (180°C) for 20 minutes.
Herb and Flower Section:
Here are the recipes from my friends:
Miria: Risotto with Agretti and Pike
Elisa: Cloud Egg and Agretti
Tiziana Pizza with Agretti and Sausage
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