Bean and Pea Quiche
Ingredients
- For the dough
- 200 grams Pastry flour
- 125 grams softened butter
- 1 egg
- 1 pinch salt
- olive oil (for the baking dish)
- Legume (for blind baking)
- For the covering
- 300 grams Peas
- 300 grams Beans
- 1 garlic clove
- 250 grams cream cheese
- 100 grams Crème fraiche
- 250 milliliters Whipped cream
- 5 eggs
- 2 Tbsps scallions
- 75 grams grated Parmesan
- salt
- freshly ground peppers
- Nutmeg (freshly grated)
Preparation steps
Combine the flour, butter, egg and salt, and knead to form a smooth dough. Add a little cold water if needed. Form into a ball, wrap in plastic and place in the refrigerator for 30 minutes.
Preheat the oven to 180°C (approximately 350°F). Coat the quiche dish with olive oil.
Roll out the dough and line the mold with it, forming an edge around the top. Cover the dough with parchment paper and beans for weight, and bake blind for about 10 minutes in the oven. Remove and discard the weights and parchment paper.
Rinse the peas and beans, then blanch in salted water together. Remove from heat and drain well. Peel the garlic and finely chop. Mix the cream cheese, cream, eggs, garlic, chives and grated parmesan together. Season with salt, pepper and nutmeg.
Arrange the vegetables over the dough shell. Pour the cream over them and bake in a preheated oven until golden brown, about 45 minutes.
Remove from oven and allow to cool slightly. Serve warm with a colorful mixed lettuce salad.
