Pea quiche

Name: Pea quiche
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 150 g Flour; 7-10 Tbsp Salt; 90 g Butter; 5 Eggs (size M); 500 g frozen peas; 1 (approx. 150 g) a slice of cooked ham about 0,5 cm thick; 2 stem(s) Mint; 1 TEASPOON Oil; 250 g Whipped cream; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Grease; 7-10 Tbsp Cling film

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

150 g Flour
7-10 Tbsp Salt
90 g Butter
5 Eggs (size M)
500 g frozen peas
1 (approx. 150 g) a slice of cooked ham about 0,5 cm thick
2 stem(s) Mint
1 TEASPOON Oil
250 g Whipped cream
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
7-10 Tbsp Grease
7-10 Tbsp Cling film

Directions

1
Put flour, some salt, butter in pieces and 1 egg into a bowl and knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap dough in cling film and chill for about 30 minutes. Blanch peas in salt water for approx. 2 minutes, then rinse under cold water. Cut ham into small cubes. Wash mint, dab dry and cut into thin strips. Heat oil in a pan and fry the ham cubes for 1-2 minutes, then place on a piece of kitchen paper. Whisk 4 eggs and whipped cream and season with salt, pepper and nutmeg.
2
Roll out the dough round (approx. 30 cm Ø) on a floured work surface. Grease a tart tin (26 cm Ø) and line it with the dough, pressing down the edge. Cut off the protruding edge. Put peas, ham and mint into the tin and pour egg-cream over it. Bake the quiche in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes. Garnish with mint
3
15 minutes waiting time