Quiche with curd and peas

Name: Quiche with curd and peas
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 150 g Butter; 250 g Flour; 3 Eggs (size M); 7-10 Tbsp Salt; 250 g frozen peas; 1 small zucchini; 3-4 Stem(s) Mint; 100 g Low-fat curd; 50 g Whipped cream; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Grease; 7-10 Tbsp Flour; 7-10 Tbsp Cling film

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 8

150 g Butter
250 g Flour
3 Eggs (size M)
7-10 Tbsp Salt
250 g frozen peas
1 small zucchini
3-4 Stem(s) Mint
100 g Low-fat curd
50 g Whipped cream
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
7-10 Tbsp Grease
7-10 Tbsp Flour
7-10 Tbsp Cling film

Directions

1
Cut the butter into pieces. Mix butter, flour, 1-2 tablespoons cold water, 1 egg and salt first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap the dough in foil and chill for about 30 minutes
2
Cook the peas in boiling salted water for 3-4 minutes. Drain and rinse briefly in cold water. Drain peas well in a sieve. Wash and clean the zucchini and cut into thin slices. Wash the mint, shake dry and cut the leaves of 2 stems into thin strips. Mix quark, mint, 2 eggs and cream and season with salt, pepper and nutmeg
3
Grease 8 tartlet cups with lift-off base (approx. 12 cm Ø). Form the dough into a roll and cut into 8 pieces of the same size. Roll out the dough pieces one after the other on a floured work surface, round and thin. Line a mould with the dough, press the rim and cut off any excess dough
4
Spread zucchini slices and peas on the tartelettes and pour over the top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. Remove the Tartelettes, remove from the tartlets and garnish with mint
5
Waiting time approx. 20 minutes