I've been messing around with the feta and mint combination recently (especially with all this left over mint from last week's julep binge), so I decided to accompany them with a neutral veggie spring veggie, like peas. I used the larger English peas, rather than regular green peas, just so they are more present. I used my pie crust recipe, but a store bought crust is always acceptable. —raisedbycoffee
- Serves 6
small onion, chopped
1 1/2 cups
mint, coarsely chopped
salt and pepper to taste
- In a food processor, combine the flour, butter and salt until the mixture is resembles coarse meal, then transfer to large bowl. In a separate bowl, whisk together the milk and egg. Gradually add the milk mixture to the flour mixture and stir until the mixture becomes crumbly.
- Turn the mixture onto a lightly floured work surface and knead until it comes together. Form the crust into a ball, wrap in plastic wrap and refrigerate for at least an hour.
- On a lightly floured surface with lightly floured rolling pin, roll the crust out until it is lightly larger than a 9-inch dish or tin. Gently roll the crust partially onto the rolling pin and transfer to the pan. After forming it into the pan, liberally poke the crust all over with a fork and replace it into the refrigerator. Preheat the oven to 375 degrees.
- In a small skillet, heat a tablespoon of oil over medium heat and add the diced onion. When the onions are slightly translucent, remove from heat and stir in the peas.
- While the onions are cooking, whisk together the eggs, cream, nutmeg, salt and pepper. Add the crumbled feta and grated gruyere, leaving a small amount to line the bottom of the crust. Stir in the cooled onion and pea mixture and finally the chopped mint.
- Remove the crust from the fridge. Spread the layer of cheese and pour the filling on top.
- Bake the quiche for an hour, until the whole top has lightly browned. Let it cool for 10 minutes, then serve and eat.