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Gallery Read the full recipe after the video. Recipe Summary prep: 45 mins total: 6 hrs Servings: 10 pureed-peas-mint-quiche-01-ld110959-0414.jpg
Ingredients Crust 1 3/4 cups all-purpose flour, plus more for dusting 1 teaspoon coarse salt 1 stick cold unsalted butter, cut into pieces 1 large egg, plus 1 large egg yolk 3 tablespoons ice water Filling 6 large eggs 1 1/2 cups heavy cream 1 1/2 cups whole milk 2 teaspoons coarse salt, divided 1/2 teaspoon freshly ground pepper 8 ounces fresh green peas (or 1 1/2 cups frozen) 1/4 cup packed fresh mint leaves
Gallery Read the full recipe after the video.
Recipe Summary prep: 45 mins total: 6 hrs Servings: 10 pureed-peas-mint-quiche-01-ld110959-0414.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 45 mins total: 6 hrs Servings: 10
Recipe Summary
prep: 45 mins total: 6 hrs
Servings: 10
prep: 45 mins
total: 6 hrs
prep:
45 mins
total:
6 hrs
Servings: 10
10
pureed-peas-mint-quiche-01-ld110959-0414.jpg
pureed-peas-mint-quiche-01-ld110959-0414.jpg
Ingredients
Ingredients
1 3/4 cups all-purpose flour, plus more for dusting 1 teaspoon coarse salt 1 stick cold unsalted butter, cut into pieces 1 large egg, plus 1 large egg yolk 3 tablespoons ice water
6 large eggs 1 1/2 cups heavy cream 1 1/2 cups whole milk 2 teaspoons coarse salt, divided 1/2 teaspoon freshly ground pepper 8 ounces fresh green peas (or 1 1/2 cups frozen) 1/4 cup packed fresh mint leaves
Directions
Crust: Pulse flour and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal. Whisk together egg and yolk with ice water. Add to flour mixture and pulse until moist crumbs start to form (no longer). Transfer mixture to a piece of plastic wrap and, using wrap and your hands, form into a disk (or 2 disks, if making 2 quiches in pie plates). Refrigerate at least 30 minutes and up to 4 hours.
Let sit at room temperature until pliable, then roll out dough on a lightly floured surface to a 14-inch round. Fit into a 9-inch springform pan, folding and pressing sides to an even thickness. (Or roll out 2 disks to 11-inch rounds and fit into 8- or 9-inch pie plates.)
Trim edge of dough flush with top of springform pan. (If using pie plates, fold edges of dough under; crimp as desired.) Wrap in plastic; freeze at least 30 minutes and up to 3 days. Preheat oven to 400 degrees.
Line crust with parchment; fill with dried beans or pie weights. Bake, with a baking sheet on rack below, 20 minutes; remove paper and beans. Bake until golden, 12 to 15 minutes (8 to 10 minutes, for pie plates). Let cool.
Reduce oven to 375 degrees. Steam green peas with mint leaves until tender. Blend peas and mint with 1/2 cup steaming liquid and 1/2 teaspoon coarse salt until smooth. Whisk eggs until smooth, then whisk in remaining ingredients until well combined.
Pour custard mixture into cooled crust, stopping just short of top (if making in 2 pie plates, divide evenly between crusts). You may not need to use all of custard; be careful not to overfill.
Bake 10 minutes at 375 degrees, then about 1 hour, 10 minutes at 325 degrees. Let cool about 1 hour before serving.
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All Reviews for Pureed Peas and Mint Quiche
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pureed Peas and Mint Quiche
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
