Mint, Pea And Spring Onion Quiche

• 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

1. Preheat the oven to 350u0b0F. 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.
2. 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.
3. 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.

pastry, frozen peas, eggs, fullfat cream cheese, milk, grain mustard, nutmeg, spring onions, mint

Taken from recipes-plus.com/api/v2.0/recipes/19478 (may not work)