Description
An easy quiche with puff pastry and smoked ham that is festive for brunch. And it is perfect for using up leftover veggies.
Ingredients
Scale
- 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
- 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.
- 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.
- 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.
- Bake your quiche in the oven for about 30 minutes
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Breakfast