Mini Quiches With Peas And Ham
Ingredients
For the pastry
Flour 250 g, all purpose
Salt 1 pinch
Butter 125 g
Eggs 1
For the filling
Ham 50 g, diced
Onion 1, finely chopped
Peas 150 g
Chive 1 bunch, snipped
Garlic 3 cloves, finely chopped
Eggs 4
Gruyère 200 g, grated
Cream 200 ml, 48% fat
Salt To taste
Pepper To Taste
Preparation
Pastry
Put the flour in a mixing bowl and stir in the salt.
Rub in the butter until the mixture resembles breadcrumbs.
Break the egg into the middle and knead to a dough with your hands and form into a ball.
Wrap in cling film and chill for about 30 minutes.
Heat the oven to 200°C (180° fan) 400°F gas 6.
Grease 4 mini quiche tins.
Roll out the pastry on a floured surface and line the tins.
Prick the base with a fork and bake for about 10 minutes until golden.
Reduce the oven temperature to 180°C (160° fan) 350°F gas 4.
Filling
Mix together the cooked and ham, onion, peas, chives and garlic.
Whisk the eggs and stir in the cheese and cream.
Season to taste with salt and pepper.
Spoon the pea and ham mixture into the pastry cases, pour the cheese and cream mixture over and bake for about 35 minutes until the filling is set.
Serve with a green salad.
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