Cottage cheese and peas quiche


I can never have enough of quiche and savoury tartlets recipes. Although they seem to be very similar, the small variation in the butter- flour- egg dough ratio makes a huge difference. So far this recipe is wining by far - light and flaky, but no soggy bottoms.

Cottage cheese and peas quiche

Makes 8 small (10 cm) quiches)
150 g butter
250 g flour
3 eggs
pinch of salt
250 g peas
1 small courgette 
2 stalks of mint (or parsley
100 g cottage ( or quark) cheese
50 g double cream

Cut butter into cubes and rub with flour (or mix in a food processor until mixture resembles coarse sand), add salt, egg and 1-2 tablespoons of cold water, wrap into a cling-film and refrigerate for at least one hour.
Cook peas in boiling water for 5 minutes, drain well and set aside. Slice thinly a small courgette, cut mint (parsley)and mix the eggs, cheese and double cream, season with salt and pepper.
Divide the dough into 8 equal pieces and roll them to cover the bottoms and sides of the mini tartlette tins. Distribute the peas and sliced courgettes evenly onto pastry layered tins and top with cheese mixture. Bake for  30 minutes in on 200 C( 180 C fan oven ) /gas mark 3. Let them cool for 15 minutes before serving .

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