Forårstærte (Spring Quiche with Bacon, Peas, and Green Onion)
This vibrant and green quiche has a great balance of flavors and will be a delicious showstopper for any occasion!
Ingredients
CRUST
- 150 grams all purpose flour
- 85 grams unsalted butter
- 1/4 tsp salt
- 3-5 tbsp ice water *this amount will vary depending on whether you combine the dough in a food processor or by hand! Always start with the lowest amount and add as you need it!
FILLING
- 200 grams bacon
- 120 grams green/spring onion
- 350 grams peas *we use frozen
- 30 grams chopped fresh parsley
- 6 large eggs
- 60 ml heavy cream
- 60 ml milk
- 130 grams grated gruyere cheese
- Salt and pepper to taste
Instructions
- Make the dough for the crust by combining flour and salt in a bowl or in a food processor.
- Add in butter: if mixing by hand, crumble together until the butter is broken up into smaller than pea sized pieces. If using the food processor, run the processor until the mixture resembles sand.
- Add ice water, starting with three tablespoons. If mixing by hand, you may need to add more to get the dough to come together; knead/press the dough together until it holds together in a ball. In the food processor, add the ice water and pulse about 10 times, then check if you can press the dough together so it holds its shape. It's okay if it seems very crumbly at this point!
- Once the dough holds together, turn the dough out onto a piece of plastic wrap and press it together into a round disk shape. Wrap up and place in the fridge to chill for at least 30 minutes.
- While the dough is chilling, begin preparing the filling by cutting the bacon slices into small pieces/cubes, slicing up the green onions, and chopping the parsley.
- Add the bacon to a pan on the stove on medium low heat.
- Once the fat has rendered out and the bacon is crispy (about 10-15 minutes) add in your green onions until the have just softened.
- Add the peas to the pan until they have heated through.
- Stir in parsley, salt and pepper to the filling mixture. Set aside to cool slightly while you prepare the crust for baking.
- Preheat your oven to 400F (204C).
- Prepare a 9.5" (24cm) or 9" (23cm) round pie dish by buttering the bottom and the sides.
- Take the dough out of the fridge and on a floured work surface, begin rolling it out. We roll ours out until it is between 1/4" and 1/8" thick (about 0.5cm), and then check to make sure it will fit over the edges of your baking dish. You may need to roll it thinner if using a slightly different sized dish.
- Transfer the dough to the pie dish by rolling the dough onto the rolling pin, then unrolling it over the dish.
- Press the dough into the bottom of the dish and patch any holes. Instead of trimming off too much of the excess dough, fold the edge of the dough underneath itself to make a thicker edge.
- Crimp the edge, or press down with a fork to make a pattern all the way around. Poke the bottom of the crust with a fork.
- Place the crust in the freezer for 5-10 minutes, just to help it chill again after working with it. This will help stop it from shrinking!
- Bake the empty crust for 10 minutes. You can use pie weights if you want, but we find it works just fine to bake it alone.
- While the crust is baking, crack eggs into a medium mixing bowl.
- Add in cream and milk and whisk together very well, so there are no streaks of egg white or egg yolk. Season with a bit of salt and pepper at this stage too.
- Add in the bacon, pea, and green onion filling mixture.
- Grate the gruyere cheese and add that in as well, mixing everything together thoroughly.
- After the crust has baked for ten minutes, remove from the oven.
- Lower the oven temperature to 350F (176C).
- Pour the filling mixture into the crust.
- Place back in the oven and bake for another 30-40 minutes. If the quiche is still wobbly when you check it, it could likely use another 5 minutes. Continue checking on it and when the eggs are set, it's ready to come out.
- Enjoy for breakfast, lunch or dinner!