Quiche muffins

Ingredients for 1 servings:

• 6 slices of frozen puff pastry, 75 g each
• 150 g cooked ham
• 3 spring onions
• ½ bunch flat-leaf parsley
• 200 g low-fat curd cheese
• 2 m.-sized eggs
• 1 tbsp cornstarch
• some salt
• some cayenne pepper
• 80 g peas, frozen

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

Crispy puff pastry with peas and ham in an egg and quark cream. Serves 12

Preheat the oven to 190°C (170°C fan-assisted) and place a rack on the oven floor. Thaw the puff pastry and, using a small bowl or dessert ring approximately 10 cm in diameter, cut out 12 round discs. Before placing the puff pastry in the muffin tin, place a 15 cm long strip of baking paper in each one so that the muffins can be easily removed later. Press the puff pastry discs into the tins. Finely dice the ham. Trim the spring onions, finely dice the white and light green parts, and finely chop the parsley leaves. Thoroughly mix the quark, eggs, and cornstarch and season generously with salt and cayenne pepper. Stir in the ham, onions, parsley, and peas. Spoon the quark mixture into the puff pastry tins. Place on the rack and bake for 35 minutes. Then let it cool on a rack and serve lukewarm or cold.