Ingredients for 6 people:
– 1 pack of short crust pastry (click here for recipe)
– 130 g peas
– ½ onion
– 70 g soft cheese
– 3 eggs
– 15 cc milk
– 30 g Parmigiano-Reggiano
– extra virgin olive oil as needed
– salt to taste
– pepper to taste
Cook the peas with the onion in a saucepan with oil.
Beat the eggs in a bowl and add the grated Parmigiano-Reggiano, milk, salt and pepper to taste.
Roll out the short crust pastry on a sheet of oven paper and place in a round oven dish.
Create the first layer with sliced cheese, then a layer of peas and onion and then cover with the egg and Parmigiano-Reggiano cream.
Bake in a fan oven for 30 minutes at a temperature of 180 °C.