Crunchy Pea Quiche

Summary

Ingredients

• 150 grams flour
• salt and pepper
• 90 g butter
• 5 egg (s)
• 1 kg peas, fresh or 450 g frozen peas
• 150 g cooked ham
• 2 stems mint
• 1 teaspoon oil
• 250 g cream
• nutmeg
• Fat for the shape

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Instructions

1. Knead the flour with the butter cut into pieces, 1 egg and 1 pinch of salt until smooth. Wrap the shortcrust pastry in foil and refrigerate for about 30 minutes.
2. Peel the peas and cook in salted water for about 3 minutes, then rinse in cold water. Dice the ham and cut the mint into strips except for something to garnish.
3. Heat the oil in a pan and fry the ham in it for about 2 minutes, then remove and drain. Whisk 4 eggs with the cream and season with salt, pepper and nutmeg.
4. Roll out the dough on the floured work surface in a round shape, approx. 30 cm in diameter. Place in a greased dish, forming an edge. Cut off the protruding edge. Put the peas, ham and mint in the mold, pour the egg cream over them and bake at 200 ° C for about 30 minutes.
5. Garnish with the remaining mint and serve.