Fine pea quiche

AUTHOR
Isreal Robertson
DIFFICULTY
easy
RATING
3 5
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 8
  • 200 g + some flour
  • 100 g cold + 2 tablespoons butter/margarine
  • 7-10 Tbsp salt, white pepper, nutmeg
  • 3 Eggs (Gr. M)
  • 1.5 kg fresh
  • 7-10 Tbsp Pea pods
  • 1 medium onion
  • 7-10 Tbsp Grease
  • 200 g Sour cream or crème fraîche
  • 7-10 Tbsp parsley and
  • 7-10 Tbsp untreated lemon slices

Directions

  1. 1

    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.

  2. 2

    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

  3. 3

    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

  4. 4

    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

Nutrition Facts

KCAL
420 kcal
CARBS
29 g
FATS
25 g
PROTEINS
16 g