Zutaten für Pea Feta Mini Quiches
- Shortcrust Pastry
- Eggs
- 1/2 cup (120ml) heavy cream
- 1/4 teaspoon salt
- Fresh Ground Black Pepper
- Fresh Peas
- 100g crumbled feta cheese
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Zubereitung von Pea Feta Mini Quiches
- Preheat oven to 200°C (400°F).
- Use a 10cm round pastry cutter to cut 12 discs from ready-made puff pastry sheets. Gently press each disc into the base and sides of a 12-cup (1/3 cup capacity each) non-stick muffin tin. Refrigerate for 15 minutes to chill.
- In a large bowl, whisk together 4 large eggs, 1/2 cup (120ml) heavy cream, 1/4 teaspoon salt, and freshly ground black pepper to taste.
- Bake the pastry shells for 15 minutes, or until lightly golden. Remove from oven.
- Evenly distribute 350g shelled fresh peas and 100g crumbled feta cheese amongst the pastry cases.
- Pour the egg mixture evenly over the peas and feta in each pastry shell.
- Bake for a further 10-12 minutes, or until the filling is set and lightly golden.
- Let cool in the muffin tin for 5 minutes before carefully removing the mini quiches to a wire rack to cool completely.
- Serve warm or at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
3g
Fat
33g
Carbs
7g