Tuesday, 4 August 2015

Egg and Veg short crust pastry quiches

Egg and Veg short crust pastry quiches
Ingredients
12 round circles cut from the short crust pastry dough according to the size of the cupcake moulds
3 eggs
Salt to taste
3 tbsp spring onions chopped
3 tbsp capsicum chopped
1 green chillies chopped
1 onion chopped
1/2 tsp butter
Method
Preheat the oven for 180 degrees.
Take a pan and add butter. Saute the vegetables for 2 to 4 minutes and keep it aside. Take the eggs and sprinkle salt to taste. Beat the egg with the beater till soft peaks form. Now take a cupcake pan and put 1 cut dough circle in the cavities. Let it rest for 5 minutes. Now add 2 tbsp of beaten egg batter in each cavities. Gently add the sautéed vegetables on the beaten egg batter. Bake for 20 minutes at 180 degrees. Take it out and serve it.