Ingredients
- 1 package of puff pastry
- 100 gr of cherry tomatoes in halves
- 100 gr of green peas
- 3 eggs
- 100 ml of cream
- 2 scallion,chopped
- handful fresh basil leaves
- Grated cheese 150 gr
- salt and pepper
Author of this recipe
These mini vegetarian quiches are filled with colourful chunky vegetables, it works as a starter, for dinner when served with a salad on the side. Even the day after it is a great option for lunch, cold tastes as good as warm.
Preparation
- Heat the oven to 180°C. Brush 4 mini tart or quiche tins with oil.
- Divide the dough into 4 equal portions. Roll out 1 piece of dough on a floured surface until it is larger than the diameter of the tin.
- Unroll the pastry on top of the tart tin, then use your hands to lower the pastry into the corners of the tin, pressing it into the edges.
- Mix together the tomatoes, onions, peas and basil. Spoon the vegetable mixture into the pastry cases.
- Whisk the eggs in a large jug and stir in the cheese and cream. Season to taste with salt and pepper.
- Pour the cheese and cream mixture over the vegetables and bake for 30-35 minutes until the filling is set.
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