Quiche Lorraine with peas and Horio goat cheese
Delicious Quiche with homemade dough and filling of green onions, peas and Horio goat cheese. An amazing recipe by Dimitris Skarmoutsos.
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Quiche Lorraine with peas and Horio goat cheese

INGREDIENTS Filling

300gr frozen peas 3 tbsp Horio Sustainable olive oil 1 bunch dill leaves 2 eggs 284ml sour cream 4 thinly sliced green onions 200gr crumbled Horio goat cheese

INGREDIENTS Dough

280gr all-purpose flour (more for flouring) 140gr Horio cow butter, cold, chopped

DIRECTIONS

  1. Preheat oven at 180C.
  2. Using your hands, mix flour, Horio cow butter and salt, until mixture resembles crumbled toast.
  3. Slowly add 8 tbsp cold water and mix until dough is soft. If too dry, add extra water.
  4. Cover and leave for 30 minutes.
  5. Boil peas for 3 minutes, drain and rinse with cold water.
  6. Mash peas together with Horio Sustainable olive oil with a blender, add dill and season with salt and pepper.
  7. Roll dough on a floured surface and place in a tart pan of 25cm diameter. Careful so that dough covers pan’s edges and slightly protrudes.
  8. Pierce with a fork the base and edges.
  9. Layer a parchment paper and fill with dry beans.
  10. Bake for 20 minutes.
  11. Remove parchment paper and beans and bake dough for 5-10 more minutes, until brown.
  12. While dough is baking, beat eggs in a large bowl.
  13. Slowly add sour cream and onions and mix. Season with salt and pepper.
  14. Evenly spread mashed peas in dough, drizzle with egg mixture and sprinkle with Horio goat cheese.
  15. Bake again for another 20-25 minutes until firm and brown.
  16. Let cool in tart, remove scrapings and serve.