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Pea, New Potato & Feta Quiches |
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| Serves 3 |
Prep 25 mins |
Cooking 30 mins |
Easy |
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Ingredients |
150g peas
2 eggs
2 tbsp yoghurt
Squeeze of lemon
50g feta
a sprinkle of nutmeg
320 sheet shortcrust pastry or use flattened white bread
150g new potatoes
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Preheat the oven to
200C/ Fan 180C/ Gas 6.
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Boil the new potatoes until
tender and boil the peas with a pinch of sugar for about 5
mins. Drain. Puree with a squeeze of lemon.
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Whisk 2 eggs with 2 tbsp
yoghurt, 50g crumbled feta and a grate of nutmeg. Season.
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In a sheet of shop-bought
shortcrust pastry, cut 6 discs big enough to line muffin
tin holes. If using white bread, flatten with a rolling
pin and butter the outside of the bread before fitting in
the muffin tin. Chop 150g of cooked new potatoes and divide
between the lined cases. Stir the pea puree with the egg
mix, pour onto the potatoes and top with chunks of feta.
Bake for 25 - 30 mins
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DAILY
DINNERS 
