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.