For the Quiches
- 2 rolls of Puff Pastry (cooled)
- 200g Whipped Cream
- 200g Sour Cream
- 4 Eggs
- 125g Kerrygold Mature Cheddar
- 1 Red Pepper
- 75g Rocket
- Salt & Pepper
For the Salad
- 200g Lettuce or Rocket
- 1/2 Bell Pepper
- 15ml Olive Oil
- 50ml Balsamic Vinegar
- 1 tsp Mustard
- 1-2 tbsp Honey
- Salt & Pepper
Take the puff pastry out of the refrigerator and let it come to room temperature for 5 minutes. In the meantime, wash and clean the peppers and cut into small cubes.
Wash and roughly chop the rocket.
Now put the sour cream, whipped cream and eggs in a bowl and stir. Fold the cheese into the mass and season with salt and pepper. Set aside.
Preheat the oven to 200°C top/bottom heat. Grease a muffin pan, roll out the puff pastry and cut out circles approximately 10-12cm in diameter with a round cutter.
Place the batter in the recesses of the muffin molds and pull up one edge. Fold the diced bell pepper and the chopped rocket into the egg mixture and divide the mixture evenly between the 12 molds.
Bake the mini quiches on the middle rack for about 20-25 minutes.
Meanwhile, put the ingredients for the dressing in a screw-top jar and shake well. Wash the lettuce and cut the peppers into small cubes.
Serve the mini quiches lukewarm or cold, mix the salad with the diced paprika, drizzle with the dressing and serve with it.
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