Small vegetable quiche

Name: Small vegetable quiche
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 1 washer (112,5 g) deep-frozen puff pastry; 70 g frozen peas; 50 g Spring onions; 100 ml low-fat milk; 1 egg (size S); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1/2 TEASPOON Oil; 1 TEASPOON Breadcrumbs; 25 g Sheep's cheese; 1 small red onion; 7-10 Tbsp Flour

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

1 washer (112,5 g) deep-frozen puff pastry
70 g frozen peas
50 g Spring onions
100 ml low-fat milk
1 egg (size S)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1/2 TEASPOON Oil
1 TEASPOON Breadcrumbs
25 g Sheep's cheese
1 small red onion
7-10 Tbsp Flour

Directions

1
Defrost the puff pastry on a worktop dusted with flour. Defrost the peas. Clean and wash spring onions, dab dry and cut diagonally into slices. Whisk milk and egg.
2
Season with salt, pepper and nutmeg. Heat oil in a coated pan and sauté spring onions briefly. Place the puff pastry in an ovenproof dish (20 cm Ø). Prick the base several times with a fork and sprinkle with breadcrumbs.
3
Mix spring onions and peas and put them on the puff pastry. Pour egg milk over it. Crumble the feta cheese and sprinkle it on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes.
4
In the meantime peel the red onion and cut it into fine rings. Garnish quiche with onion rings.