Watercress and pea quiches

Recipe from: 4/12/2000 12:00:00 AM
Ingredients 11
Servings 4
Time

Ingredients

  • 175
    g
    readymade shortcrust pastry
  • FILLING
  • 50
    g
    butter
  • 1
    medium onion, peeled and finely chopped
  • 250
    ml
    frozen peas, thawed
  • 175
    g
    watercress, trimmed and cut
  • 250
    g
    feta cheese
  • 150
    ml
    sour cream
  • 3
    eggs, beaten
  • 1
    ml
    cayenne pepper
  • salt to taste
 

Method

 
Grease 4 small quiche pans, each 10 cm in diameter. Line with shortcrust pastry. FILLING: Melt butter in a saucepan, add chopped onion and fry gently for about 5 minutes, or until softened. Add peas and soften slightly. Stir in chopped watercress and remove from heat. Place feta cheese in a bowl and gradually beat in sour cream until evenly mixed. Add eggs, cayenne pepper and salt. Beat again. Stir in watercress and pea mixture. Pour evenly into pastry shells and bake at 180 ºC for 15 to 20 minutes, or until almost set. Cool slightly and remove from pans. Serve warm or cold.
 

Read more on: bake  |  shallow-fry
 

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