Crunchy Pea Quiche
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
- 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.
- Garnish with the remaining mint and serve.
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