20130323-MH2A6334

Almost Easter! And ofcourse you’re gonna be completely swamped with all sorts of egg related posts and such and who am I to stay behind right? So here is a superquick (well minus the oventime) dish that is easy en festive for easter. And because a quiche is so versatile it is perfect for using up any leftover veggies you have lying around in the fridge. This is good for breakfast but equally delicious for lunch or as an appetizer!

20130323-MH2A6350

Print

Easter quiche


  • Author:
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 4-6
  • Category: breakfast

Ingredients

  • 4-6 pieces of puff pastry, defrosted
  • 50 gr arugula
  • 100 gr green peas, frozen
  • few mint leaves
  • 2 eggs
  • 125 ml double cream
  • 50 gr grated parmesan
  • few slices of smoked ham

Instructions

  1. Preheat the oven to 180C. Take a few small ovendishes ( I used the little creuset ones) and line each form with one square sheet of puff pastry. You might need more then one sheet if your forms are a little bigger.
  2. Take a bit of arugula and cut it into smaller pieces. Put a bit of that on the bottom of your pie. Divide the peas on top and sprinkle with a bit of mint. Don’t use too much mint as it is an overpowering taste, so a little goes a long way.
  3. Whisk the eggs together with the double cream and add the cheese. Season with salt and pepper. Pour your egg mixture over the peas and arugula and divide the hamslices on top.
  4. Bake your quiche in the oven for about 30 minutes

20130323-MH2A6354

 

Get our FREE food photography guide

10 simple steps for improving your foodphotography right now

  • Plus acces to our info packed bi-weekly emails
  • Join over 555 subscribers now!

We hate spam and will keep your email safe