Watercress and pea quiches

Name: Watercress and pea quiches
Yield: 4 servings
Cuisine: Bake
Ingredients: 175.00 g readymade shortcrust pastry; 50.00 g butter; 1.00 onion medium, peeled and finely chopped; 250.00 ml peas frozen, thawed; 175.00 g watercress; 250.00 g feta cheese; 150.00 ml sour cream; 3.00 eggs beaten; 1.00 ml cayenne pepper; salt to taste

4 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (10)

175.00 g

readymade shortcrust pastry

FILLING

50.00 g	butter
1.00	onion — medium, peeled and finely chopped
250.00 ml	peas — frozen, thawed
175.00 g	watercress
250.00 g	feta cheese
150.00 ml	sour cream
3.00	eggs — beaten
1.00 ml	cayenne pepper
	salt — to taste

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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.