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Pea & feta quiches
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Peas and feta elevate these mini quiches to crave-worthy status.
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:
  • Preheat the oven to 200C. Cut 4 discs from each pastry sheet using a 10cm-diameter round pastry cutter. Line the bases and sides of twelve 80ml (1/3-cup) capacity non-stick muffin pans with the pastry discs and chill in the fridge for 15 minutes.
  • In a large jug, combine egg and cream, season with salt and pepper. Bake pastry cases in preheated oven until golden, about 15 minutes. Remove from oven, then evenly distribute peas and feta among pastry cases. Pour egg mixture evenly into pastry cases. Bake for another 10 minutes until just set. Let cool for 5 minutes before turning onto a wire rack. Serve warm or at room temperature.

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