Peas a-plenty...

04 October, 2012

Peas are one of my favourite garden vegetables. As, in my experience, the deliciousness of the pea is directly correlated to how quickly they are eaten after picking, they are one of the most beneficial to grow, as the grown ones are incomparable to bought produce. When there are mere minutes from plant to kitchen, they don't get much sweeter.

I sowed most of the Greenfeast Peas back in mid-May and they have particularly been hitting their strides over the last few weeks.

More recently the Purple Podded Peas have germinated from seeds that I let set on the plants, but then was too distracted or too lazy (you choose) to collect and save. So I just went with nature and moved a few of them into straight lines and then put up some supports, and a brick path to aid picking.

There have been some pickings, but not yet enough for a bowlful. But today that changed.

Now unfortunately peas don't come from the plant like they come in the packets. That said, I actually like podding peas. I appreciate that I may be alone in enjoying this task. There's something calming about the repetitive process that I find relaxing after a hectic day at work.

And there is nothing better than a bowlful of peas at the end of it.

Now all that was required was a recipe to make the most of these beauties. One of my favourite pairings with the sweetness of peas is spicy, salty chorizo. That, with some eggs from my grandmothers chickens (she manages to keep 11 family members from ever needing to buy eggs. I would love chickens but I don't know what I'd do with the eggs!) and the perpetual spinach that just was looking too good not to pick, and some leftover shortcrust pastry from some weekend baking, seemed to say quiche.

Here is the recipe if anyone would like to give it a go:
For a 20cm tart tin.
Shortcrust Pastry
120g plain flour
60g butter
1 egg
ice cold water

Whiz flour and butter in a food processor until it looks like sand and all the butter is incorporated. (I suppose you could do this the old school way by rubbing the butter in with your fingers, but I'm too impatient.) While the processor goes add the egg, and then small bits of water until the pastry clumps. Wrap it in plastic wrap and put it in the fridge until needed.

Roll out the pastry and line a tart tin, then blind bake at around 180 degrees for 10-15mins. Let cool.

Finely chop half a chorizo and put in a hot frying pan. Add the finely sliced spinach and let the spinach wilt. Put the spinach/chorizo mix in the cooled pastry crust, then scatter over peas. Beat the eggs with around 1/3c cream (I've used yoghurt and it worked pretty well, if you want to be more healthy) and some salt and pepper. Pour this over the veg, then bake the quiche for another 10-15mins until cooked.

As you can see I don't give specific amounts for the veg, as it really depends on how much veg you have ready to go in the garden. If you have less veg, use more eggs and vice versa.

I ate it with a plain lettuce salad with a mustard vinagrette.

One word: yum.


  1. Just delicious. Perfect combo of pretty peas, chorizo and egg. I want a piece now.

    I love growing peas but I grow snow peas really not podded peas the flowers are so pretty and the produce so delicious and good for the soil. I am contemplating sugar snaps next cool season in addition to my snow pea habit/ addiction.

    1. I've never grown sugar snaps, I look forward to seeing how it goes. I'm definitely going to try and foster my own snow pea addiction next year also.

  2. You are absolutely right nothing better than peas. I always seem to get mould over mine. And I never seem to get any inside to eat for dinner as they are long gone while I am watering. Your grandmother is a very handy person to know

    1. Yes, that's also how many of my early pickings met their end. And I don't know what I'd do without my grandmothers eggs; now I'm so spoilt that even when I occasionally buy eggs even the free range organic etc etc ones just don't compare!

  3. I love the look of those purple podded peas. Might grow some next year1.
    I think this year was a really good year for peas. We got quite a few.

    1. I definitely recommend them as they are both prolific and also easier to see and pick the pods, unlike the green ones where there are always some that get beyond nice eating into massive starchy things as I missed them. I agree, it's been a good year for peas. Long may it last.