I’m really enjoying these meatless meals I’ve been coming up with lately so for this week, I’ll be posting a whole week of recipes instead of just on Friday.
Sweet Pea Quiche
Adapted from Niagara Cooks by Lynn Ogryzlo
Ingredients:
1/2 c. all purpose flour
1/2 c. whole wheat flour
1/4 c. grated Parmesan cheese
1/2 tsp. thyme
1/2 tsp. rosemary
1/2 tsp. tarragon
1/2 tsp. basil (note: adjust the quantities of the herbs is using fresh herbs or according to taste – also it can be nice to sprinkle some of the fresh herbs over the quiche before baking)
pinch of salt
1/2 cup unsalted butter, cut into small pieces
1 egg
1 1/2 cups fresh or frozen green peas
4 eggs, beaten
3/4 cup milk or heavy cream (for a lighter recipe, I have used skim milk successfully – you can also use evaporated skim milk and it will mimic the thickness of the cream a little better)
(note: when not eating meatless, the recipe originally called for 2 slices of bacon, diced and cooked, and I like to use diced and cookedpancetta instead)
Salt and pepper to taste
Instructions: Combine the flour, cheese, herbs, and pinch of salt in a food processor until mixed well. Add the butter and continue to process until the mixture resembles the texture of cornmeal. Add the egg and process until a firm ball of dough forms. Roll out the pastry and place in a quiche dish or springform pan (about 6 inches if a deep pan, 9 inches if shallower). Prick the pastry with a fork and place in the refrigerator to chill it. Sprinkle the peas over the chilled pastry base. Whisk together the eggs, milk/cream, and seasonings and pour this over the peas in the pastry shell. Cover with foil – loosely so that it has some ventilation in it – and place in a 400 degree F oven for 2o minutes. After 20 minutes, remove the foil and continue to bake for another 25 minutes until the pastry is golden brown. Can be served warm or cold.
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