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Read the full recipe after the video.
Recipe Summary
Yield: Makes one 8-inch quiche
martha-bakes-pea-ham-quiche-046-d110936-0414.jpg
Ingredients
Ingredient Checklist
1/2 recipe Pate Brisee for Pea and Ham Quiche
All-purpose flour, for dusting
1 1/2 teaspoons olive oil
1/4 onion, diced
1 1/4 cups fresh shelled or thawed frozen peas
6 tablespoons milk
1/2 cup heavy cream
Coarse salt and freshly ground black pepper
2 large whole eggs plus 1 large yolk
1 tablespoon cooked ham, cut into 1/4-inch dice
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes one 8-inch quiche
martha-bakes-pea-ham-quiche-046-d110936-0414.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes one 8-inch quiche
Recipe Summary
Yield: Makes one 8-inch quiche
Yield: Makes one 8-inch quiche
Makes one 8-inch quiche
martha-bakes-pea-ham-quiche-046-d110936-0414.jpg
martha-bakes-pea-ham-quiche-046-d110936-0414.jpg
Ingredients
Ingredients
- 1/2 recipe Pate Brisee for Pea and Ham Quiche
- All-purpose flour, for dusting
- 1 1/2 teaspoons olive oil
- 1/4 onion, diced
- 1 1/4 cups fresh shelled or thawed frozen peas
- 6 tablespoons milk
- 1/2 cup heavy cream
- Coarse salt and freshly ground black pepper
- 2 large whole eggs plus 1 large yolk
- 1 tablespoon cooked ham, cut into 1/4-inch dice
Directions
Preheat oven to 400 degrees. On a lightly floured surface, roll out dough into a 10-inch round. Fit into an 8-inch tart pan with a removable bottom and fold over to make a double-thick edge. Roll rolling pin over the edge of the tart pan to trim the dough and pierce bottom of dough all over with a fork. Freeze until firm, about 15 minutes.
Line tart shell with parchment, and fill with pie weights or dried beans. Bake until crust is firm around the edges, about 20 minutes. Remove parchment and weights. Reduce oven to 375 degrees and continue baking until crust is pale golden, 10 to 15 minutes. Let cool on a wire rack.
While tart shell is baking, heat olive oil in a heavy saucepan over a medium-high heat. Cook onions, stirring frequently, until tender, about 3 minutes. Reserve 1/4 cup peas and add remaining peas to pan; cook 2 minutes more. Stir in milk and heavy cream and simmer over medium-low heat for 10 minutes. Season with salt and pepper and remove from heat. Let cool slightly before pureeing in a blender, then strain through a fine sieve; discard solids. Whisk together eggs and yolk in a large bowl, and gradually stir in pea puree.
Place tart shell on a rimmed baking sheet. Sprinkle with ham and reserved peas; pour in egg mixture. Bake until center is set and top is slightly puffed, 20 to 25 minutes. Transfer to a wire rack to cool before cutting into thin wedges. Serve warm or at room temperature.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Pea and Ham Quiche
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
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Newest
All Reviews for Pea and Ham Quiche
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
