Spring quiche with Serrano

Name: Spring quiche with Serrano
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 250 g + some flour; 4 Eggs (size M); 125 g cold + some butter; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 (approx. 100 g) Carrot; 300 g Sweet peas; 2 TABLESPOONS Breadcrumbs; 125 g Sour cream or crème fraîche; 8 discs Serrano ham

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 8

250 g + some flour
4 Eggs (size M)
125 g cold + some butter
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 (approx. 100 g) Carrot
300 g Sweet peas
2 TABLESPOONS Breadcrumbs
125 g Sour cream or crème fraîche
8 discs Serrano ham

Directions

1
Knead 250 g flour, 1 egg, 125 g butter in pieces and a little salt first with the dough hooks of the hand mixer, then briefly with your hands. Cover and chill for approx. 30 minutes.
2
Peel or clean and wash the vegetables. Chop the carrot into small pieces. In boiling salted water for about 4 minutes,
3
Cook the sugar snap peas for about 2 minutes. drain
4
Grease 8 cake tins with a removable base (approx. 8 cm Ø). Divide the dough into eighths, roll out each round (approx. 12 cm Ø) on flour. Line the moulds with the dough, press the edges together. Sprinkle with breadcrumbs
5
Mix 3 eggs and sour cream, season. Spread with vegetables on the bottoms. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 25 minutes. Serve with a slice of ham
6
Drink: dry sherry