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

Love My Salad

Love My Salad

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Welcome to our salad community. 'Love My Salad' is a global movement devoted to sharing knowledge and inspiration about vegetables and salads. We are a platform... Read more

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. 

Total votes: 291

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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