Pea & Feta Quiches
40 min·Australian
Pea & Feta Quiches
Ingredients
- 3 sheets (25 x 25cm) frozen ready-rolled shortcrust pastry, just thawed
- 3 eggs, lightly whisked
- 80ml (1/3 cup) thickened cream
- Salt & freshly ground black pepper
- 120g (2/3 cup) fresh peas, shelled (see notes)
- 50g feta, crumbled
Instructions
2 steps
- 1
Preheat oven to 200C. Use a 10cm-diameter round pastry cutter to cut 4 discs from each pastry sheet. Line the bases and sides of twelve 80ml (1/3-cup) capacity non-stick muffin pans with pastry discs. Place in the fridge for 15 minutes to rest.
15 min - 2
Whisk egg and cream together in a large jug. Season with salt and pepperBake. pastry cases in preheated oven for 15 minutes or until golden. Remove from oven. Sprinkle the peas and feta evenly among pastry cases. Pour egg mixture evenly among pastry cases. Bake in oven for a further 10 minutes or until just set. Remove from oven and set aside for 5 minutes before turning onto a wire rack. Serve warm or at room temperature.
10 min
Progress
0 / 2 steps
Nutrition
Per serving (based on 12 servings)
Calories
65cal