Quiche with peas, arugula, and Brie

Pea, arugula, and Brie quiche - A delicious and sophisticated recipe

If you are looking for a savory dish to impress your guests or simply to delight your taste buds, then the pea, arugula, and Brie quiche is the perfect choice. This classic French dish combines a light, crispy crust with rich, flavorful fillings, making it ideal for both an elegant lunch and a casual dinner. Whether you enjoy it warm or at room temperature, each bite is an explosion of flavors and textures.

Preparation time: 30 minutes
Baking time: 60 minutes
Total time: 90 minutes
Number of servings: 6-8

Necessary ingredients

For the crust:
- 300 g all-purpose flour
- 150 g cold butter, diced
- A pinch of salt
- 9 tablespoons cold milk

For the filling:
- 8 large eggs
- 2 red onions, thinly sliced
- 2 garlic cloves, minced
- 1 carrot, grated
- 200 g frozen peas
- 100 g fresh arugula
- 200 g Brie cheese, thinly sliced
- 50 ml cream
- 70 g butter
- Sea salt, freshly ground pepper

A brief history of quiche

Quiche has its roots in medieval cuisine, originating from the eastern regions of France. Over the years, it has evolved and diversified, becoming a symbol of French gastronomy. There are numerous variations of quiche, but the combination of cheese, vegetables, and eggs remains the most beloved. This recipe blends tradition with fresh ingredients, making it perfect for any occasion.

Preparing the crust

1. Mixing the ingredients: In a large bowl, add the flour, cold butter, and salt. Use both hands to mix the ingredients until you achieve a crumbly texture, similar to coarse breadcrumbs. This process will take about 5-6 minutes.

2. Adding the milk: Gradually add the cold milk and mix well until the dough becomes compact and no longer sticks to your fingers. If you feel it's necessary, you can add a little extra flour.

3. Shaping the dough: Shape the dough into a ball, cover it with plastic wrap, and flatten it slightly with your palm. Refrigerate for at least 30 minutes. This step is essential to achieve a flaky crust, as the gluten will relax, and the dough will become elastic.

4. Rolling out the dough: After it has been in the refrigerator, take the dough out and let it come to room temperature. On a floured surface, roll out the dough with a rolling pin, from the center outward, until you get a round sheet larger than your baking dish.

5. Placing the dough in the dish: Roll the dough around the rolling pin and place it in a heat-resistant tart pan with removable sides. It should extend about 5 cm beyond the edges of the pan. Using your fingers, shape the dough to fit the pan and trim the excess edges. Prick the dough with a fork to prevent puffing during baking.

Preparing the filling

1. Sautéing the onion and garlic: In a large skillet, melt 70 g of butter over medium heat. Add the sliced onion and minced garlic. Sauté for up to 10 minutes, being careful not to burn the garlic as it can become bitter.

2. Adding the vegetables: Incorporate the frozen peas, grated carrot, and arugula. Season with sea salt and freshly ground pepper. Cook for another 10 minutes, stirring occasionally, until the vegetables soften.

3. Preparing the egg mixture: In a separate bowl, beat the eggs together with the cream. Add salt and pepper to taste.

Assembling the quiche

1. The vegetable layer: Start by adding half of the vegetable mixture to the crust. Top with a layer of Brie cheese, then add the remaining vegetables and another layer of Brie on top.

2. Adding the egg mixture: Pour the egg mixture over the filling, ensuring it is evenly distributed.

3. Baking the quiche: Preheat the oven to 180 degrees Celsius. Place the quiche in the oven and bake for about 1 hour, or until the eggs are set and the surface is lightly golden.

Serving and variations

The quiche can be served warm or at room temperature, alongside a fresh green salad for a light lunch or as an appetizer. You can try personalizing the recipe by adding other vegetables, such as bell peppers or mushrooms, or by replacing the Brie cheese with other varieties, such as feta or mozzarella.

Nutritional benefits

This quiche offers an excellent combination of protein from the eggs, healthy fats from the butter and cheese, as well as vitamins and minerals from the vegetables. Arugula adds extra antioxidants and fiber, making this dish not only delicious but also nutritious.

Calories

A serving of pea, arugula, and Brie quiche contains approximately 350-400 calories, depending on the portion size and the ingredients used. It is a filling dish that can easily be included in a balanced diet, especially if served with a salad.

Frequently asked questions

- Can I use other types of cheese?
Yes, you can explore various cheeses depending on your taste preferences. Feta or cheddar cheese offers different flavors.

- How can I make the quiche easier?
You can use a store-bought pie crust to save time.

- Is the quiche good for meal prep?
Absolutely! You can prepare the quiche in advance and store it in the refrigerator for a few days. It reheats easily.

This pea, arugula, and Brie quiche is a dish that combines tradition with fresh ingredients, bringing you joy and satisfaction in every bite. I invite you to make it and share this delicacy with your loved ones! Enjoy!