Summary

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

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Instructions

1. Thaw the peas. Roll out the dough about 2-3 mm thin on a floured work surface.
2. 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.
3. 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.
4. Bake in the oven for 30 minutes. Let rest a little before serving.