Description
A festive brunch quiche thats easy to make and perfect for using up leftover veggies. Flaky puff pastry crust with a creamy egg custard and smoky ham.
Ingredients
Units
- 4-6 pieces puff pastry
- 2 oz (50 g) arugula
- 4 oz (100 g) green peas
- few pieces mint leaves
- 2 pieces eggs
- 1/2 cup (125 ml) double cream
- 2 oz (50 g) grated parmesan
- few slices smoked ham
Instructions
- Preheat the oven to 356°F (180°C).
- Line small oven-safe dishes with puff pastry; you may need more than one sheet per dish.
- Chop arugula into small pieces and place a small amount in the bottom of each pastry-lined dish.
- Divide peas over the arugula and sprinkle lightly with mint.
- Whisk together eggs, double cream, and cheese. Season with salt and pepper.
- Pour the egg mixture over the peas and arugula. Top with ham slices.
- Bake for 30 minutes.
Notes
- Blind bake the puff pastry for 10 minutes before adding the filling to prevent a soggy bottom.
- Substitute Gruyère or Swiss cheese for the Parmesan for a different flavor profile.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Brunch
- Method: Oven-Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 quiche
- Calories: 350
- Sugar: 2
- Sodium: 400
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 15
- Fiber: 2
- Protein: 15
- Cholesterol: 180