SAY PEAS!

Transform a bag of frozen goodness into delish dinners this week

PEA & BACON QUICHE
SERVES 4 PREP 15 MINS + CHILLING COOK 40 MINS

• 2 sheets shortcrust pastry, thawed
• 2 tsp olive oil
• 2 rindless bacon rashers, chopped
• 5 eggs
• 300ml cream
• 2 spring onions, finely chopped
• 2 tbsp chopped fresh mint leaves, plus extra to serve
• 1 zucchini, halved lengthways
• ¾ cup frozen peas
• 100g feta, crumbled
• mixed salad, to serve

1 Lightly grease a 24cm-wide, 3.5cm-deep, loose-bottomed quiche pan. Join pastry sheets. Ease into pan to line, trimming to fi t. Chill for 15 mins.
2 In a medium frying pan, heat oil on high. Fry bacon for 3-4 mins or until golden. Transfer to a bowl and cool.
3 Preheat oven to 200°C. Blind bake pastry case for 10-12 mins or until golden. Remove filling. Bake for a further 5 mins. Remove. Reduce oven to 180°C. 
4 In a large jug, whisk eggs and cream together. Stir in spring onions and mint. Season. Pour into pastry case. Top with bacon, zucchini, peas and feta.
5 Bake for 40-45 mins or until set in the centre. Serve topped with the extra mint leaves. Accompany with salad.