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Leek & pea quiches

  • 0:25 Prep
  • 0:40 Cook
  • Makes 12
  • Advanced


  • 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


  • 1
    Preheat 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.
  • 2
    Meanwhile, heat butter in a large frying pan over medium heat. Add leek. Cook for 5 minutes or until soft. Set aside to cool.
  • 3
    Divide the leek among the pastry cases. Bake in oven for 10 minutes or until the pastry just starts to brown.
  • 4
    Whisk 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.
  • 5
    Bake 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.

Source: taste.com.au


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