Peas and dill - a lovely combination. The dill brightens up the taste of the peas and looks pretty too. You could make this without the cheese for a more delicate flavour.
Ingredients:
Shortcrust pastry (made with 300g plain flour, 2 heaped tsp mixed dried herbs,150g fat)
100g of fresh or frozen peas (defrosted)
4 spring onions (scallions)
2 heaped tsp fresh dill
75g strong Cheddar cheese, grated
1/2 pint milk
3 eggs
Method:
Ingredients:
Shortcrust pastry (made with 300g plain flour, 2 heaped tsp mixed dried herbs,150g fat)
100g of fresh or frozen peas (defrosted)
4 spring onions (scallions)
2 heaped tsp fresh dill
75g strong Cheddar cheese, grated
1/2 pint milk
3 eggs
Method:
- Heat the oven to 180C
- Line a greased 23cm flan tin with the pastry and bake blind (http://www.bbcgoodfood.com/videos/techniques/how-blind-bake-pastry).
- Chop the spring onions into short lengths
- Beat the eggs into the milk
- Cover the base of the pastry shell with the cheese
- Set aside a few peas. Arrange the spring onions, dill and remaining peas on top of the cheese (place some onion pieces on their ends for a pretty finish).
- Pour the egg/milk mixture into the pastry shell.
- Lower the oven heat to 170C and bake for 20mins or until almost set.
- Arrange the remaining peas over the surface of the quiche.
- Bake for a further 15 mins or until set.
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Wow! Peas in a quiche: such a brilliant idea! Very pretty dish, too. And, it looks more complicated than it is, which is cool.