Pea quiche with mint

Ingredients for 4 servings:

• 300 g peas, frozen
• 1 pack of dough (frozen shortcrust pastry)
• some flour
• some butter
• 2 shallots
• 100 g bacon
• 1 tbsp olive oil
• 1 garlic clove(s)
• 2 sprigs of mint
• 3 eggs
• 200 g double cream
• salt and pepper
• nutmeg

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Thaw the peas. Roll out the dough on a floured surface until it is about 2-3 mm thick. Lightly grease a large baking dish or several baking dishes and line with the dough. Prick the base of the dough several times with a fork and chill for about 30 minutes. Peel the shallots and finely dice them. Dice the bacon. Sauté both in oil. Peel the garlic, press it in and sauté until translucent. Let the mixture cool slightly, then spread it over the dough. Rinse the mint, cut the leaves into strips, mix with the peas and spread it on the quiche. Preheat the oven to 200°C. Beat the eggs with the double cream until smooth, season with salt, pepper and nutmeg and pour over the pea mixture. Bake in the oven for 30 minutes. Let it rest slightly before serving.