Sweet Pea + Arugula Quiche
Sweet Pea + Arugula Quiche | Deco Tartelette
Sweet Pea + Arugula Quiche | Deco Tartelette
When we lived in the redwoods, I used to bake quiche regularly, especially for brunch on the weekends. While traveling in Paris, we were eating quiche daily and it made me really miss baking it at home. This recipe is lovely as it's simple yet full of bright flavors. I hope you enjoy! Happy baking!Sweet Pea + Arugula QuicheIngredients:4 large organic eggs3/4 cup of organic half + half3 tablespoons organic whole milk2 tablespoons sour cream3/4 cup Gruyere cheese, gratedJuice from 1/2 lemon1/3 cup fresh organic arugula2 tablespoons organic unsalted butter1/2 cup organic sweet peasSalt and pepperPie Crust (see recipe below)Directions:First, make the pie crust (recipe below).For the filling, quickly saute the sweet peas in two tablespoons of butter (for about 2 minutes). Once they become a vibrant green color, remove from heat and add lemon juice. Set aside. Whisk eggs, half + half, sour cream, milk, and salt + pepper to taste (I used about 1/2 teaspoon each). Add cheese, arugula, and sweet peas. Mix. Once crust is par-baked (see Pie Crust recipe below), place the pie dish on a cookie sheet and add the egg mixture. Brush with egg wash if you'd like a golden crust (simply mix 1 egg with 1 tablespoon of milk and brush on crust). Bake for 45 minutes at 350 degrees. Check the edges of the crust about 30 minutes in…if the crust is browning quickly, cover the edges with a pie shield or with aluminum foil. The quiche is ready once the filling is set (no wiggling!). Let cool for 15-20 minutes before serving.Rose-Salted Pie Crust: Makes enough for one pie or two quiches using a 9″ ceramic pie dishIngredients:2 3/4 cup organic all-purpose flour1 teaspoon rose salt1 cup of cold-cold-cold butter cut into 1/2 inch cubes (I use the wrappers from the butter to grease the pie pan)1/2 cup ice cold waterDirections:Mix the flour and salt in a food processor for 5 seconds. Add the cubes of butter. Mix for another 10 seconds. Add the cold water in a slow stream until a ball of dough begins to form. Place the dough on a work surface sprinkled with flour and form into a disc. Resist the urge to play around with the dough and handle as little as possible…this results in a super flaky dough. Wrap the dough in plastic wrap and place in the refrigerator for at least 20 minutes…then back to the work surface…roll out until dough measures approximately 10″ in diameter. Place in a buttered pie dish. Curl the edges using your thumb. Pierce the dough with a fork in a few spots. Cover with parchment paper and add pie weights. Par-bake the crust for 15 minutes at 400 degrees.Pie crust freezes well. I like to keep a few crusts in the freezer and defrost in the refrigerator overnight.Photography + Recipe by Cassie WinslowShop this gorgeous pink plate here...
