Nutrition Facts
6 servings
6
Recipe for Pea, Feta, and Prosciutto Quiche
We love this pea, feta, and Parma ham quiche.
For the dough
250 Flour
75 Cold whole milk
125 Cold butter cut into cubes
For the topping
150 Green onion
225 Frozen peas
3 Egg
150 Milk
15 Mint
6 Parma Ham
150 Feta
1 Olive oil
Directions
1
Mix the flour and salt. Add the milk and mix to obtain a uniform dough.
2
On a work surface, shape into a ball and wrap in plastic film. Keep in the refrigerator for 30 minutes.
3
Roll out the dough on a floured surface and form a circle. Place the dough in a springform pan and prick the base with a fork.
4
Preheat the oven to 180°C. Line the dough with parchment paper and fill it with beans. Bake for 15 minutes.
5
Heat the oil in a pan over medium heat. Sauté the green onions until softened, then add the peas and cook for 2 minutes.
6
In a large bowl, whisk together the eggs, cream, and milk. Add and chop some mint leaves into the mixture. Reserve the smaller mint leaves for garnish.
7
Remove the beans and the parchment paper from the pastry. Then return to the oven for an additional 10 to 15 minutes until the pastry is golden.
8
Trim the edges of the dough. Place the mixture of peas and half of the ham on the bottom of the puff pastry, then cover half with feta cheese. Pour the mixture on top, distributing the remaining peas, ham, and feta cheese.
9
Bake for about 35 to 45 minutes, until the surface is golden and the center is slightly soft. Let cool for 15 minutes, then remove from the baking tray.
10
To finish, serve the quiche hot or at room temperature topped with pea shoots and remaining mint leaves.
Ingredients
For the dough
250 Flour
75 Cold whole milk
125 Cold butter cut into cubes
For the topping
150 Green onion
225 Frozen peas
3 Egg
150 Milk
15 Mint
6 Parma Ham
150 Feta
1 Olive oil
Directions
Directions
1
Mix the flour and salt. Add the milk and mix to obtain a uniform dough.
2
On a work surface, shape into a ball and wrap in plastic film. Keep in the refrigerator for 30 minutes.
3
Roll out the dough on a floured surface and form a circle. Place the dough in a springform pan and prick the base with a fork.
4
Preheat the oven to 180°C. Line the dough with parchment paper and fill it with beans. Bake for 15 minutes.
5
Heat the oil in a pan over medium heat. Sauté the green onions until softened, then add the peas and cook for 2 minutes.
6
In a large bowl, whisk together the eggs, cream, and milk. Add and chop some mint leaves into the mixture. Reserve the smaller mint leaves for garnish.
7
Remove the beans and the parchment paper from the pastry. Then return to the oven for an additional 10 to 15 minutes until the pastry is golden.
8
Trim the edges of the dough. Place the mixture of peas and half of the ham on the bottom of the puff pastry, then cover half with feta cheese. Pour the mixture on top, distributing the remaining peas, ham, and feta cheese.
9
Bake for about 35 to 45 minutes, until the surface is golden and the center is slightly soft. Let cool for 15 minutes, then remove from the baking tray.
10
To finish, serve the quiche hot or at room temperature topped with pea shoots and remaining mint leaves.
Notes
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