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  2. Recipes
  3. Minted pea & ham quiches

Minted pea & ham quiches

Minted pea & ham quiches
Ȑ
Difficulty
Low
ȑ
Time
70 min
&
Author
lorem ipsum

Ingredients

Servings: 4
Makes:

300 grams flour
150 grams butter, chilled and diced
2  water
200 grams frozen peas
200 ml cream
4  eggs, beaten
50 grams Parmesan cheese, freshly grated
4 slices ham
1 tsp. mint, chopped
  sea salt
  black pepper
  salt
  pepper


Instructions

STEP 1/10

For the pastry, attach Braun’s MQ 30 chopper accessory to a suitable hand blender. Sift the flour into the chopper accessory. Add the butter and salt and start on slowest speed and gradually increase to combine the ingredients until dough crumbs are formed. Do not mix too long.

STEP 2/10

Place the dough on a floured surface and add 2 tablespoons of cold water.

STEP 3/10

Quickly knead the ingredients together to form the pastry dough. Wrap in cling film and chill for 30 minutes.

STEP 4/10

Release the MQ 50 purée accessory with one simple click and attach Braun’s MQ 30 chopper accessory to the hand blender to chop the Parmesan cheese.

STEP 5/10

Cut the ham into pieces. Gently fold in ham, mint and half of the cheese to the pea purée and season with salt & pepper.

STEP 6/10

Pour this mixture into the pastry forms and scatter the rest of the cheese over the tart. Bake for 15 minutes or until the filling congeals. Remove from oven and allow to cool for 10 minutes before serving.

STEP 7/10

Preheat oven to 180°C. Roll out the pastry dough on to a floured work surface to 2 mm thickness. Line four tart baking forms with dough and refrigerate for 15 minutes.

STEP 8/10

Now attach Braun’s MQ 10 whisk accessory to your hand blender. Break eggs into the beaker and beat eggs until frothy. Remove pastry forms from refrigerator. Brush the pastry with the beaten egg.

STEP 9/10

Place baking paper in each baking form and cover with baking beans to ensure the crust retains its shape while baking. Bake for 10 minutes. Remove the baking beans and baking paper and bake for an additional 3 - 4 minutes to finish cooking the pastry.

STEP 10/10

Drop the peas into boiling, salted water for 1 minute. Drain. Then change the accessory of your hand blender and attach Braun’s MQ 50 purée accessory to your hand blender. Purée the peas starting at the lowest speed and gradually increase speed. Add the cream and the previously beaten eggs and purée until smooth.


This recipe was prepared using Braun’s MultiQuick Hand blender with its MQ 10 whisk accessory, its MQ 30 chopper accessory and its MQ 50 purée accessory, like for example in our set: MQ 5137 BK Sauce +.
This recipe can be also prepared using MQ 5037 WH Sauce+ and HM 3135.
  1. Back to homepage
  2. Recipes
  3. Minted pea & ham quiches

Minted pea & ham quiches

Minted pea & ham quiches
Ȑ
Difficulty
Low
ȑ
Time
70 min
&
Author
lorem ipsum
Servings:4
Makes:

Ingredients


300 grams flour
150 grams butter, chilled and diced
2  water
200 grams frozen peas
200 ml cream
4  eggs, beaten
50 grams Parmesan cheese, freshly grated
4 slices ham
1 tsp. mint, chopped
  sea salt
  black pepper
  salt
  pepper

Instructions

STEP 1/10

For the pastry, attach Braun’s MQ 30 chopper accessory to a suitable hand blender. Sift the flour into the chopper accessory. Add the butter and salt and start on slowest speed and gradually increase to combine the ingredients until dough crumbs are formed. Do not mix too long.

STEP 2/10

Place the dough on a floured surface and add 2 tablespoons of cold water.

STEP 3/10

Quickly knead the ingredients together to form the pastry dough. Wrap in cling film and chill for 30 minutes.

STEP 4/10

Release the MQ 50 purée accessory with one simple click and attach Braun’s MQ 30 chopper accessory to the hand blender to chop the Parmesan cheese.

STEP 5/10

Cut the ham into pieces. Gently fold in ham, mint and half of the cheese to the pea purée and season with salt & pepper.

STEP 6/10

Pour this mixture into the pastry forms and scatter the rest of the cheese over the tart. Bake for 15 minutes or until the filling congeals. Remove from oven and allow to cool for 10 minutes before serving.

STEP 7/10

Preheat oven to 180°C. Roll out the pastry dough on to a floured work surface to 2 mm thickness. Line four tart baking forms with dough and refrigerate for 15 minutes.

STEP 8/10

Now attach Braun’s MQ 10 whisk accessory to your hand blender. Break eggs into the beaker and beat eggs until frothy. Remove pastry forms from refrigerator. Brush the pastry with the beaten egg.

STEP 9/10

Place baking paper in each baking form and cover with baking beans to ensure the crust retains its shape while baking. Bake for 10 minutes. Remove the baking beans and baking paper and bake for an additional 3 - 4 minutes to finish cooking the pastry.

STEP 10/10

Drop the peas into boiling, salted water for 1 minute. Drain. Then change the accessory of your hand blender and attach Braun’s MQ 50 purée accessory to your hand blender. Purée the peas starting at the lowest speed and gradually increase speed. Add the cream and the previously beaten eggs and purée until smooth.

Notes

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