Quiche with peas, broad beans and mint
easy
45 mins
45 mins
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)
- 200 g frozen peas
- 7-10 Tbsp Salt
- 150 g frozen broad beans
- 2 Spring onions
- 4 Stem(s) Mint
- 75 g Double cream cream cheese
- 4 Eggs (size M)
- 150 g Whipped cream
- 1 TABLESPOON coarse mustard
- 100 ml Milk
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- baking paper
Directions
- 1
Take the puff pastry out of the refrigerator 5-10 minutes before use. Cook peas in boiling salted water for about 3 minutes. Add broad beans after about 1 minute. Drain vegetables and rinse under cold water. Remove the skin from the broad beans. Wash and clean spring onions and cut them into fine rings. Wash mint, shake dry and chop finely. Mix cream cheese, eggs, cream, mustard and milk, season with salt, pepper and nutmeg
- 2
Remove the dough from the baking paper and fold it over once. Roll out the dough to a circle (approx. 30 cm Ø). Line the tart mould (26 cm Ø) first with baking paper, then with the dough, fold the protruding edges evenly inwards and press firmly
- 3
Stir the vegetables and mint into the egg mixture and spread on the pastry base. Bake the tart in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 30-40 minutes. Take out and serve hot or cold
- 4
with 6 people:
- 5
Preparation time 45-55 minutes
Nutrition Facts
420 kcal
24 g
30 g
13 g
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