Puff pastry quiche with ham, mangetouts and carrots

Name: Puff pastry quiche with ham, mangetouts and carrots
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 discs (à 45 g; 10 x 10 cm) deep-frozen puff pastry; 500 g Carrots; 200 g Sweet peas; 100 g sliced boiled ham; 1 TABLESPOON Butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Eggs (size M); 1/8 l Milk

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 discs (à 45 g; 10 x 10 cm) deep-frozen puff pastry
500 g Carrots
200 g Sweet peas
100 g sliced boiled ham
1 TABLESPOON Butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Eggs (size M)
1/8 l Milk

Directions

1
Place the puff pastry slices next to each other and defrost. Peel and wash the carrots and cut them into diagonal slices. Wash and clean the mangetouts. Cut ham into strips. Heat butter.
2
Sauté the carrots for about 5 minutes. Cook the sugar snap peas and ham for the last 2 minutes, season with salt and pepper. Beat the eggs and milk, season with salt and pepper. Roll out puff pastry slices (each 14 x 14 cm).
3
Rinse 4 moulds (each 11 cm Ø) cold, place 1 puff pastry slice in each and press the rim firmly. Spread the vegetable and ham mixture on top and pour egg milk over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes.
4
Remove and sprinkle with pepper.