8 slices of puff pastry for savory pie
125 gr bacon cubes or strips
200 ml crème frache
16 cherry tomatoes
60 g grated cheese
100 g peas (from the freezer)
pinch of pepper
1 teaspoon Italian herbs (or other to your taste)
Butter for greasing
Arugula to garnish, if desired
Mini quiche molds (about 9 cm in diameter)
Heat the oven to 200 degrees. Let the dough sheets thaw. Grease the quiche molds with a little butter. Fry the bacon cubes in a frying pan until crispy. Finally add the peas and let them thaw in the pan.
Line the molds with the dough. Divide the bacon-pea mixture among the moulds. Cut the tomatoes in half and put them in the moulds. Whisk the eggs, herbs, pinch of pepper, crème frache and cheese together in a bowl. Pour the mixture into the quiche molds to slightly below the rim. Place them in the oven for about 25 minutes until they are a nice light brown colour.
Tip: keep the dough that hangs over the edge when lining the baking molds and knead long stems from it, for example, and bake with the mini quiches. This way you get delicious crunchy breadsticks for soup, for example.
Source: Leukerecepten by leukerecepten-nl.
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