Pea & Feta Mini Quiches

Mini quiches made in a 12 x 1/3 cup muffin pan, adapted from a recipe in the October issue of the Australian cooking magazine 'Australian Good Taste'. These mini quiches can be made up to 1 day ahead and stored in an airtight container in the fridge. You will need 350g unshelled fresh peas for this recipe.

• Ready In: 30 mins
• Yields: 12 mini quiches

Ingredients

• 3  sheets  ready-rolled  shortcrust pastry, just thawed (25 x 25cm)
• 3  eggs, lightly whisked
• 1⁄2 cup  thickened  cream
•  salt, to taste
•  fresh ground black pepper, to taste
• 2⁄3 cup fresh peas, shelled
• 50  g feta, crumbled

Directions

1. Preheat oven to 200ºC.
2. Use a 10cm diameter round pastry cutter to cut 4 discs from each pastry sheet and line the bases and sides of 12 80ml (1/3-cup0 capacity non-stick muffin pan with pastry discs and place in the fridge for 15 minutes to rest.
3. Whisk the egg and cream together in a large jug, and season with salt and pepper.
4. Bake the pastry cases in the preheated oven for 15 minutes or until golden, remove from the oven, sprinkle the peas and feta evenly among the pastry cases.
5. Bake the mini quiches in the oven for a further 10 minutes or until just set, remove from the oven and set aside for 5 minutes before turning out onto a wire rack.
6. Serve warm or at room temperature.