- 3 sheets (25 x 25cm) frozen ready-rolled shortcrust pastry, just thawed
- 50g butter
- 1 leek, trimmed, washed, thinly sliced
- 2 eggs, lightly whisked
- 185ml (3/4 cup) thickened cream
- 2 teaspoons fresh thyme leaves
- 80g (1/2 cup) frozen peas
- 20g (1/4 cup) finely grated parmesan
- Step 1Preheat oven to 180°C. Use a sharp knife to cut each pastry sheet into 4 squares. Line twelve 80ml (1/3-cup) capacity non-stick muffin pans with the pastry. Place in the fridge for 15 minutes to rest.
- Step 2Meanwhile, heat butter in a large frying pan over medium heat. Add leek. Cook for 5 minutes or until soft. Set aside to cool.
- Step 3Divide the leek among the pastry cases. Bake in oven for 10 minutes or until the pastry just starts to brown.
- Step 4Whisk the egg, cream and thyme in a large jug. Season with salt and pepper. Divide the peas and parmesan evenly among the pastry cases. Pour the egg mixture evenly among pastry cases.
- Step 5Bake in oven for a further 15-20 minutes or until just set. Set aside in the pans for 5 minutes to cool before transferring to a wire rack. Serve warm or at room temperature.
Make it ahead: Make this recipe up to 1 day ahead. Set aside on the wire rack to cool completely. Return quiches to the pans and cover with foil. Store in the fridge. To reheat, preheat oven to 180°C. Bake the quiches, covered, in oven for 15 minutes or until heated through.
- Author: Michelle Noerianto
- Image credit: Ben Dearnley
- Publication: Australian Good Taste