Mini quiche with mussels, leek and curry
|350 gr of Prins & Dingemanse cooked mussels||8 slices of pastry|
|25 gr butter + extra for greasing the pie tins||2 eggs, beaten|
|1 leek, in thin rings||200 ml crème fraîche|
|2 teaspoons of curry||40 gr of Parmesan cheese, grated|
|Salt and pepper||Optional, cress for garnishing|
A quiche is always a winner. What about this mini quiche with mussels, leek and curry? Delicious as a brunch, lunch or in small wedges as a snack with some drinks.
Pre-heat the oven to 200 degrees Celsius. Melt the butter in a wok and braise the leek over a low heat. Add curry, salt and pepper to taste. Grease 8 small quiche dishes with a little butter and cover with the pastry. Use a fork to prick holes in the pastry. Whisk the eggs with the crème fraîche until smooth. Add salt and pepper to taste. Add the leek to the dishes. Sprinkle with Parmesan cheese and spoon some mussels on top. Pour a little of the crème fraîche mixture into each dish. Put the mini quiches in the oven for approximately 30-35 minutes until the filling has set and the top is lightly golden brown. Garnish with a little cress.
Serves: 4 to 8
- Freshly cooked mussel meat