Pea Quiche with Cheese Pastry and Savoury Egg Custard

Cooking time
'
Nr of servings
10
Difficulty Level

Pea Quiche with Cheese Pastry and Savoury Egg Custard

Logo Thanks to Yes Peas !
Cooking time
'
Nr of servings
10
Difficulty Level

Ingredients

66 
g 
spring onions
1 
pinch of salt
6 
basil leaves, chopped
3 
tomatoes
5 
large eggs
300 
g 
plain flour
200 
g 
Birds Eye garden peas
2 
sprigs of thyme
60 
g 
water
160 
g 
margarine
300 
g 
semi-skimmed milk
90 
g 
Cheddar cheese

Preparation

  1. Make the pastry mix, adding in 60g of the cheese and allow to rest for 20 minutes in the fridge.
  2. Roll out the pastry and place into a 23cm flan dish, line with baking parchment and fill with baking beads or uncooked rice.
  3. Place in an oven pre-heated to 180˚C/200˚C (fan) for 15 minutes.
  4. Remove the baking parchment and return to the oven for a further 5 minutes.
  5. Sauté the spring onions in some oil to soften.
  6. Boil the peas according to pack instructions.
  7. Cover the base of the flan with the onions and peas.
  8. Mix the milk and eggs together and pour into the flan, sprinkling some cheese on top.
  9. Bake at 180˚ C for about 35 minutes, until the egg is set.
  10. Cut into 10 slices and serve.