Saturday, 14 July 2012

Pea Quiche

Shortcrust pastry:
200 g wholemeal, ordinary or white bread flower
100 g unsalted butter
2 tsp baking powder
3 tbsp water

500 g peas in their pods (approx. 170 g peas, you can, of course, use frozen peas)
4 eggs
2 heaped tbsp crème fraiche or soured cream
freshly ground black pepper
sea salt
1-2 garlic cloves, very finely chopped or crushed

1. Make the pastry by combining flour, baking poweder, salt and butter adding water as required. Grease a 26 cm quiche base with a little olive oil and press the pastry into it. Stab several times with a fork make. Cover with grease-proof paper and dried peas or similar and bake blind at gas mark 5, 200 °C for 10 minutes.
2. Meanwhile make the filling. Boil some water and cook the peas seasoned with black pepper for 2-3 minutes. Drain and set aside.

3. Place the eggs and cream in a bowl. Season with pepper and salt and beat together. Add the peas and pour onto the base.

3. Bake for approx. 40 minutes at 200°C, 175° in fan-assisted oven or gas mark 5.


  1. Hah! Wieso wußte ich denn gar nicht, dass Du auch einen Blog hast? Und das schon so lange!
    Langsam emanzipieren sich alle von SLI... ;-)

    So schmecken mir Erbsen bestimmt auch...

    Lieber Gruß,

  2. :))), das kommt u. a. auch daher, dass man bei sli keine Links zu seinem Blog einfügen kann. ;) Hast du auch das Rezept für den Erbsenkuchen gesehen? Wirklich lecker. ;)))))) LG