Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 300 g peas, frozen
- 1 pack dough, (frozen shortcrust pastry)
- some flour
- some butter
- 2 shallot (s)
- 100 g bacon
- 1 tablespoon olive oil
- 1 clove garlic
- 2 sprigs mint
- 3 egg (s)
- 200 g double cream
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Thaw the peas. Roll out the dough about 2-3 mm thin on a floured work surface.
- Grease a large tin or several molds thinly and line with the batter. Prick the pastry base several times with a fork and chill for about 30 minutes.
- Peel the shallots, dice finely. Dice the bacon. Braise both in oil. Peel the garlic, squeeze in, sauté until translucent. Let the mixture cool down a bit, then spread it over the dough. Rinse off the mint, cut the leaves into strips, mix with the peas and spread on the quiche. Preheat the oven to 200 ° C. Mix the eggs with the cream double until smooth, season with salt, pepper and nutmeg and pour over the pea mixture.
- Bake in the oven for 30 minutes. Let rest a little before serving.
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