by raisedbycoffee
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raisedbycoffee's Notes:
Expand2 cups flour Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
8 tablespoons unsalted butter Ask a question about this ingredient
1 small onion, chopped Ask a question about this ingredient
1 cup peas Ask a question about this ingredient
5 large eggs Ask a question about this ingredient
1 1/2 cup cream Ask a question about this ingredient
3 ounces feta cheese Ask a question about this ingredient
3 ounces Gruyere cheese Ask a question about this ingredient
1/3 cup mint, coarsely chopped Ask a question about this ingredient
1/4 teaspoon nutmeg Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
In a food processor, combine the flour, butter and salt until the mixture is resembles coarse meal, then transfer to large bowl. In a separate bowl, whisk together the milk and egg. Gradually add the milk mixture to the flour mixture and stir until the mixture becomes crumbly.
Ask a question about this stepTurn the mixture onto a lightly floured work surface and knead until it comes together. Form the crust into a ball, wrap in plastic wrap and refrigerate for at least an hour.
Ask a question about this stepOn a lightly floured surface with lightly floured rolling pin, roll the crust out until it is lightly larger than a 9-inch dish or tin. Gently roll the crust partially onto the rolling pin and transfer to the pan. After forming it into the pan, liberally poke the crust all over with a fork and replace it into the refrigerator. Preheat the oven to 375 degrees.
Ask a question about this stepIn a small skillet, heat a tablespoon of oil over medium heat and add the diced onion. When the onions are slightly translucent, remove from heat and stir in the peas.
Ask a question about this stepWhile the onions are cooking, whisk together the eggs, cream, nutmeg, salt and pepper. Add the crumbled feta and grated gruyere, leaving a small amount to line the bottom of the crust. Stir in the cooled onion and pea mixture and finally the chopped mint.
Ask a question about this stepRemove the crust from the fridge. Spread the layer of cheese and pour the filling on top.
Ask a question about this stepBake the quiche for an hour, until the whole top has lightly browned. Let it cool for 10 minutes, then serve and eat.
Ask a question about this step
Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
