Spring quiches with pecorino and ham

Name: spring quiches with pecorino and ham
Cook time: 25 min
Total time: 55 min
Yield: 4
Cuisine: Italian
Ingredients: 6 slice frozen butter butter puff pastry; 150 g watercress or arugula; 450 g frozen garden peas; 15 g fresh fresh mint; 20 g fresh flat parsley; 100 g Pecorino Romano cheese; 4 medium sized egg; 250 ml fresh cream; 100 g wafer thinly sliced raw ham

Quiches with garden peas, ham, pecorino, mint and parsley.

Ingredients

Kitchen Stuff

4 small spring form (Ø 12 cm)

Directions

Let the puff pastry thaw.
Preheat the oven to 180 ºC.
Grease each shape and coat each shape with 1 ½ slice of puff pastry.
Remove the hard stalks from the watercress and roughly cut the rest, or cut the rucola coarsely. Keep two hands behind.
Divide the watercress or rocket and garden peas over the forms.
Slice the leaves of the herbs. Grate the cheese. Beat the eggs with the whipped cream, cheese and herbs. Pour over the quiche bottoms.
Slice the ham and spread over it. Fry the quiches in the middle of the oven for about 30 minutes until golden brown and done.
Cover with aluminum foil if they get too dark. Remove from the oven and allow to cool slightly. Garnish with the retained watercress or rocket.