Herb quiche

Name: Herb quiche
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 250 g Flour; 7-10 Tbsp Salt; 1 knife tip Baking Powder; 5 Eggs (size M); 125 g Butter; 2 TABLESPOONS Breadcrumbs; 100 g Bacon; 75 g gedroogde tomaten, geconserveerd in olie; 2 Spring onions; 1 TABLESPOON Oil; 200 g Sweet peas; 1/2 bunch Basil; 1/2 bunch Parsley; 1/2 bunch Mint; 250 g Crème-fraîche; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 20–30 g Pine nuts; 7-10 Tbsp Grease; 7-10 Tbsp Flour; baking paper; 7-10 Tbsp Aluminium foil

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

250 g Flour
7-10 Tbsp Salt
1 knife tip Baking Powder
5 Eggs (size M)
125 g Butter
2 TABLESPOONS Breadcrumbs
100 g Bacon
75 g gedroogde tomaten, geconserveerd in olie
2 Spring onions
1 TABLESPOON Oil
200 g Sweet peas
1/2 bunch Basil
1/2 bunch Parsley
1/2 bunch Mint
250 g Crème-fraîche
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
20–30 g Pine nuts
7-10 Tbsp Grease
7-10 Tbsp Flour
baking paper
7-10 Tbsp Aluminium foil

Directions

1
Mix flour, 1/2 teaspoon salt and baking powder in a bowl. Add 1 egg, butter in flakes and 1 tablespoon cold water. Knead to a smooth shortcrust pastry. Roll out the dough on a large sheet of lightly floured baking paper to a circle (32-33 cm Ø).
2
Line a greased tart mould with lift-off base (26 cm Ø) with the dough, cutting off the excess dough. Prick the base of the dough several times with a fork, sprinkle with breadcrumbs and chill.
3
Cut bacon into strips. Drain tomatoes and cut into pieces. Clean and wash spring onions and cut into fine rings. Heat oil in a frying pan, let bacon crisp in it.
4
Add spring onions and tomatoes and fry for about 1 minute. Let it cool down.
5
Clean, wash and blanch the sugar snap peas in plenty of boiling salted water for about 2 minutes. Pour onto a sieve, rinse under cold water and drain. Wash the basil, parsley and mint and shake dry.
6
Pluck the leaves from the stems and chop them, except for some basil for sprinkling.
7
Mix crème fraîche, 4 eggs, some salt, pepper and nutmeg. Spread the sugar snap peas on the quiche and pour about 1/3 egg glaze over them. Fold the herbs into the bacon mixture, spread on the mangetout and pour the remaining egg icing over it.
8
Bake in the preheated oven, on the lower rack (electric oven: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 45 minutes. Cover with foil for the last 5-10 minutes if necessary.
9
Roast the pine nuts in a pan without fat, take them out immediately and let them cool down. Remove the quiche from the oven and let it rest in the pan for about 10 minutes. Then remove from the mould and sprinkle with pine nuts and other herbs and garnish.