Quiche (/ˈkiːʃ/ KEESH) is a savoury, open-faced pie with savoury filling of custard of cheese, meat, seafood, and/or vegetables.
This making Dr. Seuss pride recipe uses sweet peas, sweet onions and ham. It's delicious. My family can't get enough of it, especially my school age child.
2 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon salt
1 cup (2 sticks or 4 half sticks) unsalted butter, cut into small pieces
2 small eggs plus 1 egg yolk
2 tbsp. ice water
This is for one 9" crust and six heart tartlets.
3 teaspoons olive oil
1/2 onion, diced
2 1/2 cups fresh shelled or thawed frozen peas
3/4 cups milk
1 cup heavy cream
Coarse salt and freshly ground black pepper
4 eggs plus 2 yolks
2 tablespoons ham, cut into 1/4-inch dice
9-inch fluted pie pan with removable bottom
Rimmed baking sheet
Below are the 1-2-3 easy STEPS:
Step 1: Crust
To make the dough:
Sift flour into a large mixing bowl, add salt and whisk them to combine.
Add butter, rub until mixture resembles coarse crumbs.
Whisk ice water with eggs and yolk and add to butter flour crumbs and mix until dough is crumbly but holds together when squeezed, form it to smooth dough, divide it into halves.
Press the dough against the bottom of the mixing bowl to form disks, wrap each half in plastic and let the dough rest in refrigerate, about 1 hour.
To make the crust:
Preheat oven to 400 degrees. On a lightly floured surface, roll out dough into a 11-inch round. Roll it onto rolling pin and place it over an 9-inch tart pan with a removable bottom and fold over to make a double-thick edge. Pierce bottom of dough all over with a fork for ventilation to prevent dough erupts and breaks during baking. Freeze until firm, about 15 minutes. Line tart shell with parchment, and fill with rice or dried beans as pie weights. 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.
For the tartlets:
I used the cap on my blender cup as a cutter to make a large circle and fit it to heart baking mold.
Step 2: Filling
Heat olive oil in a pan over medium-high heat. Cook onions, stirring frequently, until tender, about 3 minutes. Reserve 1/2 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. Whisk together eggs and yolk in a large bowl, and gradually strain pea puree through a fine sieve over it; (collect the solids with egg white excluded in the crust and custard ingredients and make a delicious fried greenish egg white), mix it.
While stir frying the onions and peas, steam the ham and the reserved peas in another pot.
Step 3: Bake
Place tart shell on a rimmed baking sheet. Sprinkle with half of the ham and reserved peas; pour in egg mixture, sprinkle the remaining ham and reserved peas on top. Bake at 375 degrees until center is set and top is slightly puffed, 20 to 25 minutes. Transfer to a wire rack to cool before cutting into wedges. Serve warm or at room temperature.
Enjoy your piece of quiche pie and vote this recipe for Pie Day Contest if you like it.