adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Leek & pea quiches
Leek & pea quiches
0 Likes
Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Indulge in these savory cheese and vegetable pastries with a golden crust.
Ingredients:
  • 3 sheets (25 x 25cm) frozen ready-rolled shortcrust pastry, just thawed
  • 50g butter
  • 1 leek, trimmed, washed, thinly sliced
  • 2 eggs, lightly whisked
  • 185ml (3/4 cup) thickened cream
  • 2 tsp fresh thyme leaves
  • 80g (1/2 cup) frozen peas
  • 20g (1/4 cup) finely grated parmesan
Instructions:
  • Preheat your oven to 180°C. Carefully cut each pastry sheet into 4 squares. Gently press the squares into twelve 80ml (1/3-cup) capacity non-stick muffin pans. Chill in the fridge for 15 minutes.
  • Heat butter in a large frying pan over medium heat until melted. Add leek and cook for about 5 minutes, or until soft. Allow to cool before using.
  • Evenly distribute the leek into the pastry cases. Bake in the oven for about 10 minutes, or until the pastry edges begin to turn golden.
  • In a large jug, vigorously whisk together the egg, cream, and thyme. Season the mixture with salt and pepper. Divide the peas and Parmesan evenly among the pastry cases, then pour the egg mixture evenly among them.
  • Continue baking in the oven for an additional 15-20 minutes or until lightly set. Let them rest in the pans for 5 minutes to cool before transferring to a wire rack. Enjoy warm or at room temperature.

Similar Recipes