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.