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Friday May. 18, 2012
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Ham & Green Pea Quiche
By Tom Nesbitt
1 frozen 9-inch
deep-dish shell, thawed
10 oz frozen green peas,
thawed
1 1/4 cup half and half
1 small onion
2 tbs chopped celery
1/2 tsp leaf rosemary, crumbled
1 cup cooked ham, chopped
2 eggs
1/4 tsp salt
1/8 tsp pepper
3 slices sandwich-size cooked
ham
Directions :
Preheat oven to 425°F.
Re-crimp pie shell in its aluminum pan, making a high fluted edge. Or,
transfer pastry shell to 4-cup square baking pan; crimp edges. Combine
half the peas and 1/2 cup of the half and half in electric blender or food
processor. Cover; whirl until pureed. Reserve puree and whole peas. Sauté
onion, celery and 1/4 teaspoon of the rosemary in butter in skillet for
5 minutes or until tender; do not brown. Stir in chopped ham; reserve off
heat. Beat together eggs; remaining rosemary, salt, pepper, pea puree and
remaining half and half in medium-size bowl. Spoon ham mixture evenly into
pie shell. Sprinkle top with remaining whole peas. Pour egg mixture over
filling. Bake in preheated 425°F oven 20 minutes; cover crust with
aluminum foil if browning too fast. Lower oven temperature to 325°F.
Bake for 15 to 20 minutes or until center is just set. Let stand 20 minutes.
Garnish quiche with rolled-up ham slices. |
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