Spring quiche

Name: Spring quiche
Cook time: 50 min
Total time: 50 min
Yield: 8
Ingredients: 400 g frozen peas; 7-10 Tbsp Salt; 2 Spring onions; 4 Stem(s) Mint; 4 Eggs (size M); 200 g Double cream cream cheese; 175 ml Milk; 1 TABLESPOON grainy mustard; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1 package (300 g) fresh short pastry ready to bake on baking paper (approx. 38 x 24 cm; refrigerated shelf); 7-10 Tbsp Grease

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 8

400 g frozen peas
7-10 Tbsp Salt
2 Spring onions
4 Stem(s) Mint
4 Eggs (size M)
200 g Double cream cream cheese
175 ml Milk
1 TABLESPOON grainy mustard
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1 package (300 g) fresh short pastry ready to bake on baking paper (approx. 38 x 24 cm; refrigerated shelf)
7-10 Tbsp Grease

Directions

1
Blanch the peas in boiling salted water for about 2 minutes. Drain and rinse under cold water. Wash and clean spring onions and cut into thin rings. Wash the mint, shake dry and cut the leaves into small pieces
2
Mix eggs and cream cheese. Stir in milk and mustard. Season with salt, pepper and nutmeg. Add peas, spring onions and mint
3
Roll out the short pastry and line a greased tart tin (approx. 23 cm Ø) with it. Cut off any protruding edges approx. 1 cm above the edge and fold inwards. Use dough remains for other purposes, e.g. for biscuits. Prick the base with a fork. Pour in the pea and egg mixture and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 30-40 minutes. Serve hot or cold