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Thursday, May 9, 2013

Puff-pastry fast pea and dill quiche

A faster version of quiche using ready-made puff-pastry instead of the traditional shortcrust pastry dough, saving up a lot of time. I filled this one with red onion, delicate green peas and dill cream for a flavorful green quiche, very fresh and springy. :)
It was delicious and apart from the slightly crunchier texture of the crust I could feel no difference from a classic quiche.
P.S: This recipe is submitted to this month's Sweet Romania challenge, which called for creating something around peas :).

Last year: Carrot and feta rosti (fritters) with raita (Indian-style).
Two years ago: Karaage (Tatsutaage) (Japanese fried chicken), Horiatiki salata (Greek salad with tomatoes, feta, red onion and kalamata olives) and Beefsteak with spicy butter and wedges.

Ingredients (for a 24 spring-form tin):
  • one small puff pastry sheet (220-250 g) 
  • 1 large red onion
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 tablespoon red balsamic vinegar
  • 150 g grated cheese (like Cheddar, Gouda or emmentaler)
  • 200 g liquid cream (30% fat)
  • 2 eggs
  • 1 large tablespoon dried tarragon
  • 1 teaspoon salt
  • 1/2 teaspoon dried and ground lemongrass
  • 1 handful of fresh dill (15-20 g)

Preheat oven to 220 degrees C. Line the tin with the puff pastry (trimming the excess):

Fry the chopped red onion with the rosemary powder in the olive oil:

Let it fry on low heat until softened. At the end also add the vinegar, mix and remove from the heat. Meanwhile put the eggs, cream, grated 100 g grated cheese, tarragon, lemongrass, salt and pepper in a bowl:

Mix well. Also add the chopped dill:

Put the fried onion on the base of the quiche. Add the peas.

Pour the cream filling on top, then sprinkle the remaining 50 g of grated cheese on top:

Put it in the preheated oven and let it bake for 30 minutes. Take, out, allow to cool, slice and dig in! :)

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