Pea Feta Mini Quiches
Mini quiches made in a 12 x 1/3 cup muffin pan, adapted from a recipe in the october issue of the australian cooking magazine 'australian good taste'. these mini quiches can be made up to 1 day ahead and stored in an airtight container in the fridge. you will need 350g unshelled fresh peas for this recipe.
Steps
Preheat oven to 200c.
Use a 10cm diameter round pastry cutter to cut 4 discs from each pastry sheet and line the bases and sides of 12 80ml (1 / 3-cup0 capacity non-stick muffin pan with pastry discs and place in the fridge for 15 minutes to rest.
Whisk the egg and cream together in a large jug , and season with salt and pepper.
Bake the pastry cases in the preheated oven for 15 minutes or until golden , remove from the oven , sprinkle the peas and feta evenly among the pastry cases.
Bake the mini quiches in the oven for a further 10 minutes or until just set , remove from the oven and set aside for 5 minutes before turning out onto a wire rack.
Serve warm or at room temperature.
Ingredients
shortcrust pastry, eggs, cream, salt, fresh ground black pepper, fresh peas, feta