A lovely quiche that is lighter than most thanks to using yoghurt instead of cream. For the ham you can use almost any ham - regular, prosciutto or even pre-cooked bacon.
15 people made this
1 (23cm) pastry case
200g frozen garden peas
1 pinch salt
1 pinch sugar
1 knob of butter
2 large eggs
150g ham, diced
1 tablespoon chopped fresh mint
salt and freshly ground black pepper to taste
175g natural yoghurt
1 handful of grated cheese, such as Gruyere or Cheddar
Method Prep:10min › Cook:35min › Ready in:45min
Bring a pan of water to the boil. Add the peas, salt, sugar and butter. Cook for 5 minutes.
Preheat oven to 220 C / Gas 7. Prepare the pastry case if not using shop bought. Prick the base with a fork and cover with foil and top with rice or beans, so that the pastry does not swell during cooking. Bake the pastry case for 5 minutes.
Drain the peas, then roughly mash half. In a bowl, mix the mashed peas, 2 eggs, yoghurt, mint, salt, pepper, whole peas and diced ham. Sprinkle in a little grated cheese.
Tip the mixture into the pastry case. Bake for 20-25 minutes, or until set.