Set the bar at picnics by revealing an elegant array of mini pea and ham quiches with the creamiest egg filling wrapped in crunchy pastry shells.
- 3 sheets puff pastry, thawed, quartered
- 1½ cups frozen peas
- 100 g sliced ham, shredded (see tip)
- 3 green onions, chopped
- 6 eggs
- ¼ cup mayonnaise
- 1½ tbsps milk or water
Preheat over to hot, 200 C. Lightly grease recesses of a 12-hole muffin pan with cooking oil spray.
Line each recess with a pastry quarter, easing and pressing into recess. Divide combined peas, ham and onion evenly between recesses.
In a large jug, whisk eggs, mayonnaise and milk together. Season to taste. Pour mixture evenly among cases to almost full.
Bake quiches 15 to 20 mins, until filling just sets and pastry is puffed and golden. Cool in pan for 5 mins. Serve warm or cold.
Photo: Jean Paul Urizar/ bauersyndication.com.au