Crispy pea quiche

Ingredients for 1 servings:

• 150 g flour
• salt and pepper
• 90 g butter
• 1 egg(s)
• 1 pinch of salt
• Flour for the work surface
• Fat for the mold
• 1 kg peas, fresh or 450 g frozen peas
• 150 g cooked ham
• 2 sprigs of mint
• 1 tsp oil
• 4 eggs
• 250 g cream
• salt and pepper
• nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Knead the flour with the cut-up butter, 1 egg, and a pinch of salt until smooth. Wrap the shortcrust pastry in cling film and chill for about 30 minutes. Peel the peas and cook in salted water for about 3 minutes, then refresh in cold water. Dice the ham and cut the mint into strips, leaving some for garnishing. Heat the oil in a pan and fry the ham for about 2 minutes, then remove and drain. Whisk 4 eggs with the cream and season with salt, pepper, and nutmeg. Roll out the dough on a floured surface into a circle, about 30 cm in diameter. Place in a greased dish, forming a rim. Trim off any excess edge. Add the peas, ham, and mint to the dish and pour the egg cream over them. Bake in a preheated oven at 200°C (top/bottom heat) for about 30 minutes. Serve garnished with the remaining mint.