If you’ve given up meat as your 2022 resolution and are concerned about
not getting enough protein, you may want to add more peas to your daily
menus.
Peas?
Yes, green peas.

A serving of green peas contains about 8.3 g. of protein.
They’re also considered a legume and not a vegetable,
contain about 62 calories per serving, have a number of vitamins
and minerals in them and help protect against heart disease and
certain cancers.

So, are you convinced and ready to give peas a chance?
Well, to get you started on your love affair with peas, here’s a recipe
for a Quiche, that uses green peas.

The Quiche- Pea and Potato Quiche with Honey Wheat Crust!
Fresh or frozen peas, tender Yukon potatoes, tangy goat cheese and lemon
zest give this classic quiche a light, bright flavor that’s ideal for brunch.
First up, the Honey Wheat Crust.
Ingredients:
1 cup of whole wheat flour
1/2 cup of all-purpose flour
1 Tbs. of sugar
1/2 cup of cold unsalted butter, cut into small pieces
1 tsp. of raw honey
To make:
In a food processor, pulse whole wheat flour, white flour, sugar
and 1/8 tsp. of sea salt until just blended. Add the butter pieces, a
few at a time, pulsing until butter is broken down into pieces the size
of small peas. In a small bowl, stir together 1/4 cup of cold water
and the honey. Slowly stream water mixture through feed tube and
continue to pulse until dough just begins to stick together in places.
Transfer dough and all crumbly pieces from processor to a piece
of parchment. Use your hands to gather the dough and press the dry
pieces together, forming them into a mound. Flatten into a thick
disk, wrap in plastic and chill at least 30 minutes or until easy to handle.
Before rolling out the dough, let stand at room temperature for 15 mins.
or until pliable.

Pea and Potato Quiche-
Ingredients:
3 garlic cloves
12 oz. of Yukon gold potatoes, peeled and sliced 1/8 thick
1 cup of frozen or fresh peas
6 large eggs
1/2 cup of heavy cream
4 tsp. of chopped fresh chives
2 tsp. of chopped fresh dill weed
1 1/2 tsp. of lemon zest
2 oz. of soft goat cheese, crumbled into large pieces
To make:
Preheat oven to 375*F. Flour a rolling pin and on a piece of parchment
or floured board, roll out the pastry dough, rolling from the center outward
to a 12″ round. Transfer dough to a 9″ pie plate, centering it in the middle
of the plate and letting the dough hang over the edge. Gently lift the sides of
dough and press dough into the bottom crease of the pie plate, working
your way around so there are no gaps between the dough and the pie plate.
Fold edge of the dough underneath itself, gently pinching to seal dough. The
edge of the dough should stand about 1/2 Inch above the lip of the
pie plate. Crimp and flute the edge of the dough if you like. Chill 10 to
15 mins.
Meanwhile, in a large skillet heat 3 Tbs. of olive oil and the garlic over
medium. When the garlic just begins to simmer in the oil for a min. or two,
cook, stirring frequently and occasionally tilting the pan to submerge the
garlic in oil, 90 seconds or until golden brown and fragrant. Add the potatoes,
making sure to separate slices as you stir them. Cook, stirring occasionally,
10 mins. or until potatoes are tender and lightly browned in places. (Reduce
heat if potatoes brown too quickly or begin to burn on the edges before cooking
through). Remove large pieces of the smashed garlic and stir in the peas. Season
with 1 tsp. of fine sea salt and cook, stirring occasionally, about 1 minute or until
peas are warmed through. With a slotted spoon, transfer potato-pea combo
to a clean, folded paper towel or a couple of paper towels to absorb excess oil.
Cover chilled dough with a piece of parchment and fill with dry beans or pie
weights. Bake 20 minutes or until edges are set and golden. Remove parchment
and dry beans; bake 5 to 10 mins. more or until the dough dries out.
In a large bowl whisk together the eggs, cream, 3 tsp. of the chives, the dill weed,
1 tsp. of lemon zest, 1/2 tsp. of fine sea salt and 1/4 tsp. of ground black pepper.
Remove 1/4 cup of the peas from the potato mixture. Stir the potatoes and remaining
peas into until combined. Pour mixture carefully into the hot crust and use tongs
to spread out the potatoes. Top evenly with the goat cheese and remaining
1 tsp. of chives. Place pinches of remaining lemon zest over the goat cheese.
Bake for 25 mins. or until lightly golden brown and the center is set. Transfer to
a wire rack to cool (about 15 mins.) before cutting. Top with reserved peas
as garnishment.
And lastly, if you plan on having a garden this year, why not add some peas?
They’re easy and satisfying to grow from seed. Just be sure to plant them early
in the season (or as soon as you can work the soil) as peas hate the hot weather.

Sources:
* Better Homes & Gardens Magazine–April 2022 Issue
* Recipe by Cara Mangini
* Journal of Alternative Health
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Thank-You!