The moblog "Cheesy Pea" quiche
Suffice to say, if you're not a moblogger you're not going to understand the inside joke that was the inspiration for this one. However there will be a lot of mobloggers in my house in mid-May when bronxelf_ag001 comes to visit, and experimentation was required to develop something cheesy pea-ish. The quiche part came from another in-joke I don't expect anyone who isn't bronxelf_ag001 to understand.

I tried a few variations on the theme last weekend. However, despite the dubious-sounding list of ingredients, this variation is the one myself and my three victims guinea-pigs agreed was the best-tasting - despite the fact that my brain kept trying to tell me that the green bits ought to have been spinach. And so...



Cheesy pea quiche


(photo credits go to euphro for this one)

1 packet short crust pastry (you could also use puff pastry)
1 tbsp olive oil
1/2 onion, finely chopped
1 clove garlic, finely minced
1 small red chilli, finely minced (or use some red capsicum - this is just for colour.)
1 tin mushy peas (I have no idea whether these are available outside the UK - they're the same peas used with meat pies or pie floaters in Australia - tinned, processed marrowfat peas.)
100-150 g stilton cheese
4 eggs, lightly beaten with a touch of salt and pepper
salt and pepper to taste
paprika, to taste

Line a flan tin with the pastry and rest.

Heat the olive oil in a frypan and fry the onion, garlic and chilli until soft. Add the peas and season with salt and pepper to taste. Spread the pea mixture evenly over the pastry and crumble the cheese over. Pour the eggs over the pea and cheese mixture, sprinkle with paprika and bake in a 180C oven for roughly 30 minutes, until the eggs are set and golden on top. Rest for 1-2 minutes, then cut into thin wedges and serve.

I also tried this with brie and feta, but the tartness of the stilton offsets the sweet blandness of the peas nicely.