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 1Preheat 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 2Meanwhile, heat butter in a large frying pan over medium heat. Add leek. Cook for 5 minutes or until soft. Set aside to cool.
Step 3Divide the leek among the pastry cases. Bake in oven for 10 minutes or until the pastry just starts to brown.
Step 4Whisk 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 5Bake 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
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:You May Also Like
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