Sweet Pea Quiche

This sweet pea quiche is a lovely recipe perfect for a spring or summer brunch. It’s light and delicious. You can keep it a meatless recipe as I’ve presented it here, or add leftover ham, bacon, pancetta, or other meats to it.

You can certainly add or vary some of the ingredients as well. That makes this recipe a great way to clean out some of those lingering leftovers in your fridge.

Sweet Pea Quiche

Adapted from Niagara Cooks by Lynn Ogryzlo

Makes 8 servings

Ingredients:

1/2 c. all-purpose flour

1/2 c. whole wheat flour

1/4 c. grated Parmesan cheese

thyme – 1/2 tsp.

rosemary – 1/2 tsp.

tarragon – 1/2 tsp.

basil – 1/2 tsp. (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)

Salt and pepper to taste

Notes:

This is delicious as a meatless option but, when not eating meatless, the recipe originally called for 2 slices of bacon, diced and cooked. Personally, I like to use diced and cooked pancetta instead.

Leftover chicken and turkey can be used in this recipe too.

The addition of other vegetables, especially spinach, asparagus, or broccoli, is lovely in this recipe too. This isn’t necessary as it’s delicious without them but this makes it a great way to use up some leftovers.

Thinly sliced red onions go well with the sweet peas and are a tasty addition to this recipe too.

Topping this quiche with some fresh chives can be really pretty and delicious.

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 it 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 it 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.

Note: a very helpful reader pointed out that while this is meatless, it is not vegetarian because of the Parmesan cheese in it. You could substitute a vegan Parmesan cheese if you prefer but I have not tested it that way.

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Sweet Pea Quiche

This sweet pea quiche is a lovely recipe perfect for a spring or summer brunch. It's light and delicious.

Course Brunch

Cuisine American/Canadian

Keyword broccoli, meatless, peas, quiche, spinach

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 8

Calories 376 kcal

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 cooked pancetta instead
• Salt and pepper to taste

Instructions

1. Combine the flour, cheese, herbs, and pinch of salt in a food processor until mixed well.
2. Add the butter and continue to process until the mixture resembles the texture of cornmeal.
3. Add the egg and process until a firm ball of dough forms.
4. 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.
5. Sprinkle the peas over the chilled pastry base.
6. Whisk together the eggs, milk/cream, and seasonings and pour this over the peas in the pastry shell.
7. Cover with foil – loosely so that it has some ventilation in it – and place in a 400 degree F oven for 2o minutes.
8. After 20 minutes, remove the foil and continue to bake for another 25 minutes until the pastry is golden brown.
9. Can be served warm or cold.

Nutrition Facts

Sweet Pea Quiche

Amount Per Serving

Calories 376 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 15g94%

Trans Fat 0.5g

Polyunsaturated Fat 2g

Monounsaturated Fat 7g

Cholesterol 164mg55%

Sodium 178mg8%

Potassium 227mg6%

Carbohydrates 28g9%

Fiber 4g17%

Sugar 2g2%

Protein 11g22%

Vitamin A 1158IU23%

Vitamin C 12mg15%

Calcium 122mg12%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.