In 1984 Janet Harris of Sussex, UK set a world record by eating 7,175 peas in one hour, picking them up one at time with chopsticks.
Learn MorePotato, Ham and Pea Quiche
Recipe by Leslie Green of The Hungry Housewife
Serves 8
Preheat the oven to 375 degrees.
Unroll the pie dough into 9” tart pan with a removable bottom. Press up the sides. Bake for 10 minutes. Remove from oven and set aside.
Over medium heat, add olive oil to medium pan. Add onion and cook for 5 minutes or until translucent and soft. Add ham, Libby’s® Sweet Peas, garlic and thyme and cook until ham is heated through. Remove from heat and allow mixture to cool for a few minutes.
In medium bowl, thoroughly whisk together eggs, half & half and 1/8 tsp pepper.
Evenly spread mozzarella and parmigiano-reggiano cheese over Libby’s® Sliced White Potatoes.
Place quiche on rimmed backing sheet and bake for 45-55 minutes or until egg mixture is set.
Remove from oven and let cool to room temperature. Cut into 8 slices and serve.
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