image for Leek & pea quiches recipe

Advanced Leek & pea quiches by Michelle Noerianto

Advanced Leek & pea quiches for 12 person

Knit one, purl one, then eat one of these deliciously golden pastry treats filled with cheese and vegies.

Ingredients for Leek & pea quiches

Leek & pea quiches, How to Make

  • Step 1
    Preheat oven to 180°C. Use a sharp knife to cut each pastry sheet into 4 squares. Line twelve 80ml (1/3-cup) capacity non-stick muffin pans with the pastry. Place in the fridge for 15 minutes to rest.
  • Step 2
    Meanwhile, heat butter in a large frying pan over medium heat. Add leek. Cook for 5 minutes or until soft. Set aside to cool.
  • Step 3
    Divide the leek among the pastry cases. Bake in oven for 10 minutes or until the pastry just starts to brown.
  • Step 4
    Whisk the egg, cream and thyme in a large jug. Season with salt and pepper. Divide the peas and parmesan evenly among the pastry cases. Pour the egg mixture evenly among pastry cases.
  • Step 5
    Bake in oven for a further 15-20 minutes or until just set. Set aside in the pans for 5 minutes to cool before transferring to a wire rack. Serve warm or at room temperature.

Make it ahead: Make this recipe up to 1 day ahead. Set aside on the wire rack to cool completely. Return quiches to the pans and cover with foil. Store in the fridge. To reheat, preheat oven to 180°C. Bake the quiches, covered, in oven for 15 minutes or until heated through.

Additional information for Leek & pea quiches

Preparation: 0:25 Minutes, Cooking: 0:40 Minutes, Serving: 12 Person, Level: Advanced

Nutrition Info:

1145 kj Energy, 22g Fat Total, 12g Saturated Fat, 1.5g Fibre, 5g Protein, 15g Carbs (total),

All nutrition values are per serve

This Leek & pea quiches published first on: Australian Good Taste, Images by:

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