Quickly knead 200 g flour, 100 g fat in pieces, 1/2 teaspoon salt, 1 egg and 2 tablespoons cold water into a smooth dough. Chill for about 30 minutes.
Peas peel, wash and drain. Peel and chop the onion. Heat 2 tablespoons of fat. Fry onion in it until transparent. Add peas and stew for 4-5 minutes. Season to taste with salt and pepper
Grease a quiche or springform pan (approx. 24 cm Ø). Roll out the short pastry round (approx. 28 cm Ø) on a little flour. Line the mould with it, prick it more often with a fork. Spread the peas on top. Mix sour cream and 2 eggs. Season with salt, pepper and nutmeg. Pour over the peas. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for approx. 45 minutes
Grate cheese. Sprinkle on the quiche about 20 minutes before the end of the baking time. Finish baking. Garnish with parsley and lemon if desired. Goes well with lamb chops