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.

HAM AND PEAS FRITTATA

Steps:

• Preheat the oven to 400 degrees F.
• Whisk together the eggs, milk, 3/4 teaspoon salt and a couple turns of pepper in a large bowl. Add the peas, Swiss cheese and ham and stir to combine.
• Heat the oil in a medium ovensafe nonstick skillet over medium-high heat. Add the egg mixture and cook until the edges start to set, about 2 minutes. Transfer to the oven and bake until the center is set, 15 to 20 minutes. Let stand for 5 minutes before sliding carefully onto a serving plate and cutting into wedges.

GREEN PEA AND FETA QUICHE

Steps:

• Preheat the oven to 375°F.
• Place the peas in a colander and run them under room-temperature water for about 30 seconds to defrost. Shake to drain, then leave the colander in the sink for a few minutes to drain further.
• Pull about 10 mint leaves from the bunch, and cut them into tiny strips with a sharp knife. Set aside the rest of the bunch - you'll need it a little later.
• Scatter the crumbled feta into the pie crust. Shake the peas in the colander a couple more times, then dump them into the crust on top of the cheese. Tilt and gently shake the pie pan a few times to evenly distribute the peas.
• In a medium bowl, whisk together the eggs, milk, flour, salt, and a few grinds of black pepper. Stir in the scallions and minced mint.
• Pour the egg mixture carefully over the feta and cheese - filling right up to the top of the crust. (If it doesn't all fit, don't force it inches Maybe save it and add to your scrambled eggs for tomorrow's breakfast.).
• Carefully transfer the pie to a baking tray (this is your insurance policy against possible spills) and place the tray in the center of the oven. Bake for about 1 hour, or until the crust is golden, the filling is puffed up and the top surface feels tender but solid when you (carefully!) touch it with a finger tip. If the edges of the crust become too dark before the hour is up, cover the quiche very loosely with aluminum foil to protect it.
• Remove the tray from the oven and let the quiche rest for 10 minutes before serving. During this time, cut the remaining mint leaves and use these to top each serving.

5 WAYS TO USE LEFTOVER HAM

Steps:

• Preheat the oven to 375ºF. Lightly coat a 9-inch pie dish with cooking spray.Bring a large pot of water to a boil over high heat. Add the broccoli florets and cook until just tender, about 1 minute. Drain into a colander and rinse with cold water.In a large bowl, whisk together the egg, egg whites and water. Add the cottage cheese, thyme, salt and pepper. Whisk vigorously to break up the cottage cheese.Pour the egg mixture into the prepared pie dish. Sprinkle the broccoli and ham throughout the egg mixture, then top with the feta cheese.Bake until the egg is just set and a small, sharp knife inserted in the center comes out clean, 30 to 35 minutes. Let the quiche rest for 5 minutes, then cut into 6 wedges. Serve.

PARMESAN, PROSCIUTTO, AND PEA QUICHE

Steps:

• Preheat oven to 400 degrees. Place one 9" round removable-bottom tart pan on a baking sheet.
• Unroll piecrust. Press crust into bottom and up sides of tart pan. Spread peas, prosciutto, and green onion over pie crust.
• In a large bowl, whisk together eggs, Parmesan, cream, salt, and pepper. Pour over pea mixture in piecrust. Bake for 25-30 minutes or until center of quiche is set, covering with aluminum foil to prevent excessive browning is necessary.
• Cool in pan for 20 minutes. Remove from pan, and cool completely on a wire rack. Garnish with green onions, parsley, and Parmesan.

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.)

HAM AND PEA FRITTATA

Steps:

• Heat oven to 350ºF.
• Whisk 1/2 cup cream cheese spread and eggs in medium bowl until blended. Add ham, peas, thyme, pepper and 1/2 cup cheddar; mix well.
• Pour into 10-inch ovenproof nonstick skillet.
• Bake 30 min. or until knife inserted in center comes out clean. Spread with remaining cream cheese; top with remaining cheddar. Bake 3 min. or until cheddar is melted.

PEA, MINT & GOAT'S CHEESE QUICHE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Follow steps 1 and 2 of the Sticky onion & cheddar quiche recipe, opposite page. 2 While the pastry is chilling, cook the peas in boiling water for 3 mins, then drain and refresh under cold water. Use a hand blender to purée the peas with the olive oil, then stir in the chopped mint and season.
• Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.
• While the tart is cooking, beat the eggs in a large bowl. Gradually add the cream and stir in the onions. Season. When the case is ready, spoon and spread the peas over the base, pour over the egg mix, then finally scatter over the goat's cheese. Bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove and serve in slices.

9 DELICIOUS PEA SOUP SIDE DISHES

Steps:

• Try pairing it with quick, robust side dishes, like country-style breads, cheese, and sausages. If you're gluten-free, serve a frittata or a kale salmon salad. Vegans and Vegetarians will enjoy eggs and salad, along with grilled cheese.

HAM AND PEA SALAD

Steps:

• Chop the cooked bacon slices into small pieces.
• Add all of the ingredients to a large mixing bowl.
• Add the ranch dressing and mix thoroughly.
• Chill for at least 2 hours before serving.

20 BEST WAYS TO COOK WITH PEAS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a pea recipe in 30 minutes or less!

PEA AND HAM SOUP

Steps:

• Heat the oil in a large saucepan on low or medium heat, then add the onion and potato, season with salt and pepper, then stir to coat the vegetables in the oil.
• Take a piece of baking paper large enough to cover the top of the pan, scrunch it up then unfold it. Lay the paper over the surface of the vegetables, sealing them in right to the edges of the pan (this helps cook the vegetables more quickly). Put a lid on the pan, cook on a low heat for 8-10 minutes, until the potatoes are tender and the onions are soft and translucent.
• Remove the paper. Add the peas and stock to the pan, then bring to the boil. Cook for a couple of minutes, or until all of the peas have floated to the top and are tender and bright.
• Take the pan off the heat. Using a stick blender, process the peas until very smooth. Add the milk (or, if preferred, use more stock, water or cream). Tear in most of the ham. Bring the soup back to a simmer, then season to taste with salt and pepper, remembering that the ham is fairly salty.
• To serve, ladle the soup into bowls then scatter with the rest of the ham and a few torn mint leaves.