Mini watercress goat cheese quiche

Name: Mini watercress goat cheese quiche
Cook time: 45 min
Total time: 45 min
Yield: 15
Ingredients: 1 pack of (270 g) fresh butter puff pastry sweet or savoury croissants and golaches (ready to bake rectangular rolled out on baking paper; 42 x 24 cm; refrigerated shelf); 4 thin sticks of leek (leek; approx. 300 g); 50 g Butter; 100 g Watercress; 150 g Goat soft cheese roll; 1 egg size M); 5 TSP grainy mustard; baking paper

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 15

1 pack of (270 g) fresh butter puff pastry sweet or savoury croissants and golaches (ready to bake rectangular rolled out on baking paper; 42 x 24 cm; refrigerated shelf)
4 thin sticks of leek (leek; approx. 300 g)
50 g Butter
100 g Watercress
150 g Goat soft cheese roll
1 egg size M)
5 TSP grainy mustard
baking paper

Directions

1
Take the puff pastry out of the refrigerator 5-10 minutes before use. Clean, wash and cut the leek into rings. Heat the butter and sauté the leek for about 4 minutes. Wash the cress, shake dry, pluck the leaves from the stalks and chop coarsely except for a little to garnish.
2
Roll out the puff pastry and cut into 15 squares (approx. 8 x 8 cm). Cut cheese into 30 thin slices. Whisk egg and spread thinly on squares. Spread the puff pastry squares on a baking tray lined with baking paper. Spread a thin layer of mustard on the squares in the middle. Spread leek, cress and 2 slices of cheese on each
3
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) on the lower shelf for about 20 minutes until the puff pastry has risen and is golden brown. Garnish with cress