Bacon and Pea Quiche recipe
There are days when you need to cook quickly and well, without sacrificing taste or embarking on a never-ending shopping list. This bacon and pea quiche recipe is perfect for that: a super simple and quick recipe, made with ingredients you probably already have in your cupboards or freezer.
I don’t know about you, but at my house, this is a little classic that comes up often. Kids love it, adults ask for more, in short… no need to fight over leftovers. Plus, it’s perfect for any occasion: warm with a green salad for a light dinner, cold for a picnic, or slipped into a lunchbox for lunch the next day. It reheats very well in the microwave or can be eaten at room temperature, so no worries about takeout meals.
As for the peas, you can use them however you like: fresh, frozen, canned… anything goes. That’s what I love about this recipe: it’s adaptable, simple, and can be prepared any time of year. Since it’s peak pea season, I used fresh peas this time, and I didn’t even need to precook them.
For the pastry, I used my butter-free shortcrust pastry, ready in 1 minute flat. It’s crispy, light, and works perfectly, as always!
And if you want to personalize it a bit, feel free to add a handful of grated cheese (Parmesan, Comté, Emmental, mozzarella, Gruyère, goat cheese, Boursin, whatever you like), a little chives, finely chopped garlic or spring onion, or even a touch of spices like curry or turmeric to spice things up.
If you don’t have or don’t like bacon, no worries, it also goes very well with diced ham. In short, this quiche is the kind of recipe that adapts endlessly without ever going wrong.
Bacon and Pea Quiche recipe
Ingredients you do need to make this bacon and pea quiche recipe:
- Shelled green peas (fresh, frozen, or canned)
- Smoked bacon (or diced ham)
- Fresh eggs
- A pinch of nutmeg
- One finely chopped spring onion
- Fresh cream
- Cheese of your choice: Parmesan, mozzarella, goat cheese, Boursin, feta, cheddar etc. Choose according to what you have at home and your tastes. Quiche generally doesn’t contain any.
- Black pepper; no need to salt, the bacon is enough.
Other recipes you might enjoy:
Bacon and Pea Quiche recipe
Equipment
- 1 tart pan 24 centimeters in diameter
Ingredients
For the butter-free pie crust
- 250 g flour
- 8 cl oil
- 8 cl warm water
- 1 pinch fine salt
For the garnish
- 200 g shelled peas
- 150 g smoked bacon
- 2 or 3 eggs depending on the thickness of your pan
- 1 pinch nutmeg
- 1 finely chopped spring onion
- 10 cl fresh cream
- 40 g cheese of your choice (optional)
- Pepper
Instructions
For the butter-free pie crust
- In a bowl, combine the flour, oil, water, and a pinch of salt.
- Knead quickly until you have a smooth ball of dough. Be sure to knead as little as possible to prevent the dough from becoming too hard and to keep its crispness; the pie crust doesn't need to be kneaded. As soon as it forms a ball, it's ready.If the dough is too sticky, add a little flour; if it's too dry, add a little water.
- Lightly flour your work surface, roll out the dough, and place it in your tart pan.Prick the bottom with a fork.
- Preheat your oven to 180°C.
For the garnish
- In a bowl, beat the eggs with the cream, cheese (if desired), and nutmeg.
- Season with pepper and add the peas, bacon, and finely chopped green onion. Mix well.
- Pour over the tart shell.
- Bake for 30 to 40 minutes, keeping an eye on the baking time.
- Enjoy warm or hot with a salad.
