In early times, peas were grown mostly for their dry seeds. In modern times, however, peas are usually boiled or steamed which breaks down the cell walls and makes the taste sweeter and the nutrients more bio-available.
With the invention of canning and freezing of foods, green peas became available year round, and not just in the spring as before.
Fresh peas are often eaten boiled and flavoured with butter or spearmint as a side dish vegetable.
For a great tasting and easy to cook recipe see below!
BACON AND PEA QUICHE
INGREDIENTS
Filling
• 450g smoked bacon, cut into 1cm strips
• 225g peas – fresh or frozen
• 25g mint, picked and shredded
• 1 garlic clove
• 5 eggs
• 100ml milk
• 200ml double cream
• salt and pepper
Pastry
• 175g plain flour
• 75g butter
• water
METHOD
Method For Pastry
1. Rub the flour and butter together until it resembles breadcrumbs
2. Add a little water to bring the crumbs together and form a dough. Wrap and rest in a chiller for 30 minutes
3. Roll out the pastry to 3mm thick and line a 10” flan ring or tin
4. Bake blind for 15-20 minutes until golden brown.
Method For Filling
1. Dry fry the smoked bacon strips until crispy but not burnt. Cool until ready to use
2. Mix the chopped garlic, eggs, milk and cream together and season with salt and pepper
3. Spoon the bacon into the tart case and top with peas and shredded mint. Fill with egg mixture
4. Bake at 160’C, 325’F or gas mark 3, for 45min