Mint, Pea And Spring Onion Quiche - cooking recipe

Ingredients

10 oz ready made pie crust pastry
14 oz frozen peas
4 None medium eggs
7 oz full-fat cream cheese
3/4 cup milk
1 tbsp whole grain mustard
1 pinch freshly grated nutmeg
2 None spring onions, trimmed and chopped
4 sprigs mint, leaves chopped

Preparation

Preheat the oven to 350\u00b0F. Roll out the pastry and use it to line a 9 inch quiche pan. Trim the pastry about 1/3 inch above the top of the pan and turn the top of the pastry inwards to make a crust. Prick the base with a fork and chill while the oven heats up.
Cook the peas in boiling salted water. Drain and cool under cold running water. Beat the eggs with the cream cheese then stir in the milk, mustard and nutmeg, season with salt and pepper. Add the peas, spring onion and mint.
Pour the pea mixture into the pastry shell. Bake the quiche near the bottom of the oven for 30-40 mins until the pasty is cooked and the filling just set. Serve warm or cold.