Saturday, May 27, 2006

Pesto, red capsicum and feta quiches

I'm one of those tragic people who send off for free cookbooks advertised on the backs of food packages. Sometimes they're awful (for example, the Glad Baking Paper Cookbook was a real dud... an entire chapter on identical methods of roasting different vegetables... um... isn't that an obvious use for baking paper?). But my friend Kazza led me to a gem: the Pampas Puff Pastry cookbook 'Simply Pastry'. I've made these mini quiches several times; today I'm bringing them to a 40th birthday party. Daughter Anna was a good help and even took a Nigella-Lawson-esque photo of me licking my finger!

4 sheets puff pastry, thawed
4 eggs
1 cup cream
250 g feta cheese, crumbled
1 finely chopped red capsicum
2 tablespoons minced green onions
3 tablespoons pesto

Preheat oven to 220oC. Lightly oil two 12-cup muffin trays. Beat eggs and cream together with a whisk and season with pepper. Mix feta, capsicum and green onions.

Cut 9 cm rounds of puff pastry. Ease into muffin cups and prick with fork. Divide the pesto evenly between each case. Top with feta mixture, then pour egg mixture over the top.

Bake for 25 minutes. (In practice I bake both trays in the oven for 20 minutes. Then I take the top one out, move the lower one up higher in the oven, then bake an additional 5 minutes.)


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