Mini vegetable quiche with feta cheese, snow peas and paprika with salad

Name: Mini vegetable quiche with feta cheese, snow peas and paprika with salad
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 80 g Butter; 150 g Flour; 2 Egg yolk (size M); 7-10 Tbsp Salt; 1 small red pepper; 60 g Sweet peas; 60 g Sheep's cheese; 60 ml Milk; 1 egg (size M); 7-10 Tbsp Pepper; 7-10 Tbsp Flour; 7-10 Tbsp Grease; 7-10 Tbsp Cling film

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

80 g Butter
150 g Flour
2 Egg yolk (size M)
7-10 Tbsp Salt
1 small red pepper
60 g Sweet peas
60 g Sheep's cheese
60 ml Milk
1 egg (size M)
7-10 Tbsp Pepper
7-10 Tbsp Flour
7-10 Tbsp Grease
7-10 Tbsp Cling film

Directions

1
For the dough cut butter into pieces. Knead butter, flour, egg yolks, salt and 2-3 tablespoons of ice water with the dough hooks of the hand mixer, then work into a smooth dough with your hands. Wrap the dough in foil and chill for about 30 minutes. Clean, wash and cut the peppers into strips. Wash and clean the sugar snap peas.
2
Roll out the dough on a floured work surface to a thickness of about 4 mm. Cut out 4 circles (approx. 11 cm Ø) from the dough. Knead the rest of the dough and cut out 2 more circles. Place in 6 greased tartlet moulds (10 cm Ø). Press the edge slightly. Spread the peppers and sugar snap peas evenly in the moulds. Mix milk and eggs. Season with salt and pepper and spread over the Tartelettes. Crumble the cheese and sprinkle on the Tartelettes.
3
Spread the peppers and sugar snap peas evenly in the moulds. Mix milk and eggs. Season with salt and pepper and spread over the Tartelettes. Crumble the cheese and sprinkle on the Tartelettes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-30 minutes. Let the finished Tarteletts rest in the mould for about 5 minutes, carefully remove from the moulds
4
Waiting time approx. 30 minutes