Quiche with peas, bacon and processed cheese

Name: Quiche with peas, bacon and processed cheese
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 150 g Flour; 7-10 Tbsp Salt; 100 g Butter; 4 Eggs (size M); 300 g frozen peas; 3-4 Stem(s) Parsley; 75 g Bacon; 1 TEASPOON Oil; 200 g Whipped cream; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 6 (à 25 g) Corners Cream and processed cheese; 7-10 Tbsp Flour; 7-10 Tbsp Grease; 7-10 Tbsp Cling film

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

150 g Flour
7-10 Tbsp Salt
100 g Butter
4 Eggs (size M)
300 g frozen peas
3-4 Stem(s) Parsley
75 g Bacon
1 TEASPOON Oil
200 g Whipped cream
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
6 (à 25 g) Corners Cream and processed cheese
7-10 Tbsp Flour
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 the dough in foil and chill for about 30 minutes
2
Pour boiling water over peas in a bowl. Wash parsley, shake dry. Pluck the leaves from the stalks, except for a little to garnish, and cut them into thin strips
3
Cut the bacon into strips. Heat oil in a pan and fry the bacon strips for 1-2 minutes until crispy, remove. Whisk 3 eggs, cream and 3/4 of the parsley, season with salt, pepper and nutmeg. Roll out the dough round (approx. 30 cm Ø) on a floured work surface
4
Grease a tart mould (26 cm Ø) and lay it out, pressing down the edge. Cut off the protruding edge. Put peas and bacon, except for something to sprinkle, into the tin and pour egg cream over it. Halve the processed cheese corners horizontally and spread on the quiche. Bake the quiche in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 30-35 minutes. Sprinkle with parsley and remaining bacon and garnish with parsley leaves
5
Waiting time approx. 20 minutes