Pea, Prosciutto di Parma & Feta Quiche | Consorzio del Prosciutto di Parma
If making your own pastry, blitz the flour and a good pinch of salt together in a food processor...
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Ingredients
- 250g Plain flour
- 125g Cold butter, cubed
- 75ml Cold whole milk
- Or
- 500g Readymade shortcrust pastry
- 1 tbsp. Olive oil
- 150g bunch Spring onions, thickly sliced
- 225g Frozen peas, defrosted
- 3 Large eggs
- 200ml Double cream
- 150ml Whole milk
- 15g Bunch mint, leaves picked
- 6 slices Prosciutto di Parma, roughly torn
- 150g Feta, broken into 1-2cm chunks
- 1 handful Pea shoots
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