MINT, GREEN PEA, AND ONION QUICHE

MINT, GREEN PEA AND ONION QUICHE

These flavours are primarily springtime but I can’t resist making a proper quiche, crust and all. I’m still working on making a quiche with a custardy centre but this veg-packed mint, green pea and onion quiche was bomb.

Everything about this quiche screams springtime. Mint, green peas, onions…yum! Spring? Brunch? Springtime brunch? So much yes. It may be wintertime but it’s just so easy to whip up a quiche, especially when you’re leaving the country for a month! Okay, maybe it was just an excuse to use up all the ingredients in my fridge…

I think the real star of this recipe and what sets it apart from other quiches is the thyme crust. Not only does it smell like heaven when it’s baking in the oven, it lends another dimension of flavour. Crust is good on its own but a thyme-studded crust? Yes, please. Gimme.

Serve this with an organic mixed green salad a mimosa and call your girlfriends over for brunch. Done.

MINT, GREEN PEA AND ONION QUICHE - makes 1 10” quiche

Crust

• 1 cup unsalted butter, cold and cubed

• 1 1/2 cup all-purpose four

• 2 tsps kosher salt

• 1 tsp granulated sugar

• 1 sprig fresh thyme, leaves only

• up to 2 tbsp ice cold water

Quiche

• 1/4 cup unsalted butter

• 1 onion, sliced

• 2 cups frozen green peas, thawed

• 1 bunch mint, leaves only, chiffonade

• 8 free range eggs, beaten

• 1 cup half and half cream

• 1 tsp kosher salt

• freshly ground black pepper

• 1 sprig fresh thyme, leaves only

1. In a food processor, pulse the cold butter, all-purpose flour, salt, thyme and sugar. If the mixture is too dry, add in some water 1 tsp at a time until small crumbs begin to form and the dough will stick together when pressed between two fingers. Dump onto a clean surface and form into a bowl. Wrap in Saran Wrap and let sit in the fridge for 30 minutes.

2. Heat the butter in a sauce pan over medium-high heat and saute the onions until browned, about 5 minutes. Turn off the heat and stir in the green peas, mint, thyme and season with salt and pepper.

3. Preheat the oven to 375F and grease a 10” pie/tart pan and set aside. Take out the pie crust onto a clean, floured surface and roll out to 1’4” thick circle. Transfer over to the pie pan and trim any excess pie crust. Press the pie crust into the pan and poke holes throughout the dough.

4. Pour in the green pea, onion and mint mixture. Add the cream to the beaten egg mixture and season with salt and pepper and pour over top of the vegetable mixture. Bake in the preheated oven for 35 - 45 minutes or until set.