Pate Brisee For Pea And Ham Quiche Food

PEA AND HAM QUICHE

Steps:

• Preheat oven to 400 degrees. On a lightly floured surface, roll out dough into a 10-inch round. Fit into an 8-inch tart pan with a removable bottom and fold over to make a double-thick edge. Roll rolling pin over the edge of the tart pan to trim the dough and pierce bottom of dough all over with a fork. Freeze until firm, about 15 minutes.
• Line tart shell with parchment, and fill with pie weights or dried beans. Bake until crust is firm around the edges, about 20 minutes. Remove parchment and weights. Reduce oven to 375 degrees and continue baking until crust is pale golden, 10 to 15 minutes. Let cool on a wire rack.
• While tart shell is baking, heat olive oil in a heavy saucepan over a medium-high heat. Cook onions, stirring frequently, until tender, about 3 minutes. Reserve 1/4 cup peas and add remaining peas to pan; cook 2 minutes more. Stir in milk and heavy cream and simmer over medium-low heat for 10 minutes. Season with salt and pepper and remove from heat. Let cool slightly before pureeing in a blender, then strain through a fine sieve; discard solids. Whisk together eggs and yolk in a large bowl, and gradually stir in pea puree.
• Place tart shell on a rimmed baking sheet. Sprinkle with ham and reserved peas; pour in egg mixture. Bake until center is set and top is slightly puffed, 20 to 25 minutes. Transfer to a wire rack to cool before cutting into thin wedges. Serve warm or at room temperature.

PATE BRISEE FOR PEA AND HAM QUICHE

Steps:

• Pulse flour and salt in a food processor to combine. Add butter, pulse until mixture resembles coarse crumbs with some larger pieces remaining. Evenly drizzle 1/4 cup ice water over mixture. Pulse until dough is crumbly but holds together when squeezed. If dough is too dry, add up to 1/4 cup more water, 1 tablespoon at a time, and pulse to combine.
• Turn out dough onto a floured surface and divide dough in half, then shape into disks. Wrap each half in plastic and refrigerate until firm, about 1 hour or up to 1 day. (Dough can be frozen up to 1 month; thaw overnight in refrigerator before using.)