Sweet Pea Ham Quiche
Quiche is always a good idea. The savory custard-filled deep-dish French tart is classic, versatile and a welcome addition to any table – be it lunch, dinner or brunch. I think a basic quiche recipe is a must-have in your cooking repertoire. And this is where I come in today with one my favorite versions – a Sweet Pea and Ham Quiche. This simple variant is loaded with bursting sweet peas and rounded out with cubed ham and cheese, for a perfect mix of sweet and salty flavors. This is…
- Prep time
- 45 min
- Cook time
- 45 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- Pie Crust:2 cups (260g) all purpose flour
- 1 tsp salt
- 2/3 cup (150g) chilled unsalted butter, cut into small cubes
- 5 tbsp (75ml) cold water
- Filling:1 tbsp (14g) butter
- 300g diced ham
- 300g sweet peas, frozen
- 4 large eggs
- 3/4 cup (180ml) milk (2% or whole)
- 1 tbsp Dijon Mustard
- ¼ tsp cayenne
- ½ tsp freshly ground black pepper
- 1 cup (100g) grated cheese (ie. gruyere, cheddar, mozzarella)
Instructions
- 1
Make sure your read the cooking notes before you start.
- 2
To make the crust - Mix the flour, salt and butter with your fingers or pulse in a food processor, until you get a crumbly consistency and pea-size bits of butter are still visible. Add the water, one tablespoon at a time, and mix until the dough roughly comes together into a ball; do not overmix. Add a few more splashes of water if you feel the dough is too crumbly/dry. Wrap the dough in a plastic wrap and chill for at least 30 minutes.
- 3
Grease and flour a 9-inch (23 cm) pie dish. Transfer the dough onto a floured working surface and roll it out to a 12-inch (31cm) circle. Transfer the crust to the pie dish. Cut any excess crust that hangs over the edge, and poke the bottom of the crust all over with a fork.
- 4
Pre-heat your oven to 350F (180C) with a rack in the middle.
- 5
To make the filling - In a large frying pan over medium heat, melt the butter and sautee the cubed ham for 6-8 minutes until lightly brown. Set aside. Cook the sweet peas in the same pan until thawed, about 5 minutes. Set aside.
- 6
In a large bowl, beat the eggs, milk, mustard and season with cayenne and pepper. Add the grated cheese, cooked ham and peas. Stir to combine and pour into the pie crust. Do not fill it to the rim: the filling will lightly puff up as it bakes.
- 7
Bake for 45 minutes, until the crust is golden brown and the filling is golden. Transfer onto a cooling rack and cool for at least 15 minutes before serving.
- 8