Crunchy Pea Quiche

Summary

Prep Time	40 mins
Total Time	40 mins
Course	Baking
Cuisine	European
Servings (Default: 4)

Ingredients

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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