Spring Quiche

For the spring quiche, briefly boil peas in salted water, cook for about 3 minutes, then drain. Put ready quiche dough into a buttered pie dish of 20 – 22 cm in diameter.

Push the dough together so that not only the bottom of the mold but also the edge of the mold is covered by dough.

Beat the eggs with whipped cream and freshly grated Parmesan cheese. Season with salt and pepper and add the peas and basil leaves.

Pour the egg mixture into the mold. Put the bacon on top. Bake at 200 degrees for about 30 minutes until the egg mixture sets. Arrange the spring quiche and serve.

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