Puff Pastry Quiche – 4 X Different

With vegetables and ham remove dough from refrigerator about 10 min. before preparation.

Peel, rinse and cut carrots into diagonal slices. Clean sugar snap peas, rinse. Cut ham into strips.

Heat butter. Sauté carrots for about 5 minutes. Cook sugar snap peas and ham for 2 min. Season with salt and pepper.

Preheat oven (electric oven: 225 degrees / convection oven: 200 degrees /gas: level 4).

Mix eggs and milk. Season with salt and pepper. Unroll puff pastry on paper, cut into 4 squares.

Rinse four ovenproof ramekins (a approx. 11 cm ø) until cooled, fill each with 1 puff pastry slice (without paper) and press smooth at the edge. Spread vegetable mixture evenly on top. Pour egg milk over it. Bake in hot oven for 20-25 minutes.

Defrost with shrimps & dill Shrimps. Remove puff pastry from refrigerator about 10 min before preparing. Skin garlic and chop finely. Clean and rinse spring onions and cut into rings.

Rinse shrimp and rub dry.

Heat oil in a large frying pan. Fry shrimps in it for 1-2 min. Fry spring onions briefly. Season with salt and pepper. Rinse dill and cut into small pieces.

Preheat oven (electric oven: 225 degrees / convection oven: 200 degrees /gas: level 4).

Mix eggs and milk. Season with salt and pepper. Fold in dill. Unroll puff pastry on paper and cut into 4 squares.

Rinse four oven-proof ramekins (a approx. 11 cm ø) after they have cooled down. Place 1 puff pastry

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