Pea & feta quiches

Pea & feta quiches


lively peas and feta are a sensational concentration in these tasty mini quiches.

The ingredient of Pea & feta quiches

  1. 3 sheets (25 x 25cm) frozen ready-rolled shortcrust pastry, just thawed
  2. 3 eggs, lightly whisked
  3. 80ml (1/3 cup) thickened cream
  4. Salt & freshly dome black pepper
  5. 120g (2/3 cup) well-ventilated light peas, shelled (see notes)
  6. 50g feta, crumbled

The instruction how to make Pea & feta quiches

  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) faculty non-stick muffin pans behind pastry discs. Place in the fridge for 15 minutes to rest.
  2. rouse egg and cream together in a large jug. Season as soon as salt and pepperBake. pastry cases in preheated oven for 15 minutes or until golden. cut off surgically remove from oven. Sprinkle the peas and feta evenly accompanied by pastry cases. Pour egg mixture evenly in the middle of in the midst of pastry cases. Bake in oven for a further 10 minutes or until just set. separate from oven and set aside for 5 minutes in front turning onto a wire rack. assistance affectionate or at room temperature.

Nutritions of Pea & feta quiches

calories: 241.151 calories
fatContent: 15 grams fat
saturatedFatContent: 7 grams saturated fat
carbohydrateContent: 20 grams carbohydrates
sugarContent: 4 grams sugar
proteinContent: 6 grams protein
sodiumContent: 248.48 milligrams sodium


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