David Lebovitz's Bacon & Pea Quiche
I never need a recipe for a quiche, since I use the same formula pretty much every time.....3 eggs to 1 cup of cream, then add in what you like.
But this combination from David Lebovitz's new book L'Appart caught my attention.
Bacon and peas with tarragon and shallots.
I had everything in the house (including a frozen Orenoeke Orchards pie shell)....so decided to make this for a quick lunch.
His method for the quiche crust is quite interesting....and I will give it a go next time......but sometimes I just like to fill a frozen shell (time constraints today).
Since we are friends almost 10 years now, let's talk about peas.
I never understood people's disgust with them.
I have always loved them, even as a kid. Maybe canned peas are gross, but fresh, spring sweet peas are heaven.
I even love frozen petit pois from Trader Joe's.
Peas make wonderful spreads and add so much flavor and texture to my pestos during the spring.
And did you know they contain a whopping 5 grams of protein per serving? Zero grams of fat......bonus.
I always add them to pastas and soups.
I should be on the green pea council.
David's new book L'Appart is funny, as are all his other books, and has some nice recipes inside.
I am a fan of his too (though he scolded me 10 years ago for reposting his recipe word for word from his book, and not in my own words.....I forgive him).
Here is the recipe (I hope he doesn't get mad at me for reposting!).
Bacon & Pea Quiche from L'Appart:
David's French Quiche Crust:
6 tablespoons unsalted butter cut into cubes
1 tablespoon canola oil
3 tablespoons water
1 tablespoon sugar
1/8 teaspoon salt
5.5 ounces all-purpose flour (about 1 cup)
1 cup thick cut bacon cut into lardons
1 medium shallot minced
1 cup green peas fresh or frozen (if frozen, defrost them)
salt and freshly ground black pepper
1 cup half and half or heavy cream
2 large eggs
2 large egg yolks
2 teaspoons Dijon mustard
a generous pinch cayenne pepper
1 tsp dried tarragon (you can also use tarragon mustard, which is what I did)
1/4 cup Parmegiano Reggiano grated
David's quiche crust:
n a medium ovenproof bowl, combine the butter, oil, water, sugar and salt. Put the bowl in the preheated oven for 15 minutes, until the mixture is bubbling and begins to brown around the edges. REMEMBER IT IS HOT.
Wearing oven mitts, carefully remove the bowl from the oven. Put the flour into the bowl and stir it in quickly, until the mixture starts to form a ball that pulls away from the sides of the bowl. .
Transfer the dough to a 9-inch tart mold with a removable bottom and spread it a bit with a silicone spatula to help it cool down.
Once the dough is cool enough to handle, pat it into the mold with the palm of your hand and use your fingers to press it up the sides of the quiche pan. Reserve a small piece of dough for patching any cracks.
Using a fork, prick the dough all over, then bake the tart shell for 15 minutes, or until it's golden brown.
Remove the tart shell from the oven; if there are any sizable cracks, use bits of the reserved dough to fill them in, using your pinky to smooth and patch them.
For the Quiche filling:
Cook the bacon in a skillet on medium, until fat is rendered out (doesn't have to be super crisp).
Drain most of the grease and blot the cooked bacon on paper towels.
Cook the shallot for about a minute or two just until translucent.
Add the cooked bacon and shallots to the pie shell.
Top with the peas.
Mix up the custard (cream, eggs, tarragon, mustard, salt & pepper).
Pour this mixture over the peas and bacon in the crust and bake for 30-35 minutes at 350F. The recipe calls for a hotter oven, 375F, but my oven runs hot, and my crust tends to burn, so 350F works best for me.
Let cool a few minutes then slice and enjoy!