Some time ago, I wanted to try a different combination of ingredients for quiche, so I put together peas, arugula, and Brie. I loved this tart from the first bite, and since then, I’ve been making it whenever I want something savory that feels rich without being heavy. If you have the patience to make the crust from scratch, it really enhances the flavor and texture. The process isn't complicated; it just requires a bit of patience for kneading and chilling.
Quick Info
Total Time: about 1 hour and 50 minutes (including chilling the dough)
Preparation Time: 40 minutes (including dough, chopping, sautéing)
Baking Time: about 1 hour
Servings: 8 slices
Difficulty: medium
Recipe Type: savory tart, suitable for lunch, dinner, or a picnic
Ingredients
For the crust:
- 300 g all-purpose flour
- 150 g cold butter
- a pinch of salt
- 9 tablespoons cold milk
For the filling:
- 8 eggs
- 2 red onions, thinly sliced
- 2 cloves garlic, minced
- 1 grated carrot
- 200 g frozen peas
- 100 g arugula
- 200 g Brie cheese
- 50 ml cream
- 70 g butter
- sea salt
- pepper
Preparation Method
1. Preparing the crust
Rub the cold butter into the flour and salt using your hands until you achieve a sandy texture with no large lumps of butter. This process takes about 5-6 minutes. Add the 9 tablespoons of cold milk and mix quickly to form a compact dough that doesn’t stick to your hands. If it seems too soft, sprinkle a little more flour. Gather everything into a ball, gently flatten it with your palm, cover it with plastic wrap, and refrigerate for at least 30 minutes.
2. Rolling out and placing the dough
Remove the dough from the fridge and let it come to room temperature. If you use it straight from the fridge, it may crack while rolling. Dust your work surface with flour and begin rolling the dough from the center outwards until it's larger than the diameter of your tart pan. The dough should extend a few centimeters (up to 5 cm) beyond the edges of the pan. Roll the sheet onto your rolling pin and transfer it to the tart pan with a removable bottom. Press the dough into the bottom and sides of the pan, trim the excess, and poke holes with a fork in several places to prevent it from puffing up while baking.
3. Preheating the oven
Preheat your oven to 180°C.
4. Vegetable filling
Melt 70 g of butter in a skillet and sauté the onions and garlic over low heat. Cook for about 10 minutes, stirring often, just until they soften without burning (garlic becomes bitter if it colors too much). Add the frozen peas, grated carrot, and arugula, then sprinkle with sea salt and pepper. Cook everything for another 10 minutes, stirring occasionally, until the vegetables are tender but still hold their shape.
5. Egg mixture
In a separate bowl, beat the eggs. Pour 50 ml of cream over the eggs, mix well, and add salt and pepper to taste.
6. Assembling the quiche
Slice the Brie cheese into thin pieces. Start layering: place half of the sautéed vegetables over the crust, then a layer of Brie, followed by another layer of vegetables, and another layer of Brie. Pour the egg and cream mixture on top to cover the filling well.
7. Baking
Place the tart in the oven and bake for about 1 hour, until the eggs are fully set and the filling feels firm to the touch. Remove it from the oven and let it sit for a few minutes to stabilize before slicing.
Why I make this recipe often
The quiche with peas, arugula, and Brie is easy to adapt and turns out well almost every time. I love it because it can be served warm or cold, and it keeps well for the next day. It’s perfect for quick lunches or cold snacks.
Tips and Variations
Tips
- Don’t leave the crust too thick at the edges to ensure even baking.
- If you notice the edges browning too quickly, cover them with a bit of parchment paper halfway through baking.
- Don’t rush the chilling of the dough in the fridge; 30 minutes is sufficient, but don’t skip this step.
Substitutions
- You can use another type of creamy cheese if you don’t have Brie, but the texture and flavor will not be the same.
- Arugula can be replaced with baby spinach.
Variations
- Instead of frozen peas, you can use fresh peas if you have them, but the sautéing time remains similar.
- For an extra touch of freshness, add a few raw arugula leaves on top when serving.
- You can omit the carrot if you don’t like it, but it adds a bit of sweetness to the filling.
Serving Ideas
- It can be enjoyed warm or at room temperature.
- A slice pairs well with a simple green salad on the side.
- If there are leftovers, it’s great for lunchboxes.
Frequently Asked Questions
1. Do I need to blind bake the crust first?
No, this recipe doesn’t require blind baking. The crust is baked directly with the filling.
2. Can I use a regular pan if I don’t have a removable-bottom pan?
Yes, but it will be a bit trickier to remove the quiche. Make sure to line it well with parchment paper if using a regular pan.
3. Can I use fewer eggs?
You can reduce the number to 6, but the filling will be thinner and not as cohesive.
4. How do I know for sure if the quiche is done?
The eggs should be fully set, and the center should not be liquid. If it jiggles too much when you move the pan, let it bake a few more minutes.
5. Can I freeze the quiche?
The baked tart can be frozen, but the texture of the Brie cheese may change slightly upon thawing.
Nutritional Values (estimate per serving, for 8 servings)
- Calories: approximately 390-420 kcal
- Protein: 11-13 g
- Fat: 28-31 g
- Carbohydrates: 23-27 g
Values are approximate and may vary based on the ingredients used. Brie, eggs, and butter contribute the majority of the calories and fats.
Storage and Reheating
The quiche can be stored in the fridge, covered, for up to 3 days. When reheating, it’s best to use the oven at 160°C for a few minutes to maintain its texture. It’s also good cold if you prefer. I do not recommend keeping it for more than 3 days, as it may become too soggy at the bottom.
Quick Info
Total Time: about 1 hour and 50 minutes (including chilling the dough)
Preparation Time: 40 minutes (including dough, chopping, sautéing)
Baking Time: about 1 hour
Servings: 8 slices
Difficulty: medium
Recipe Type: savory tart, suitable for lunch, dinner, or a picnic
Ingredients
For the crust:
- 300 g all-purpose flour
- 150 g cold butter
- a pinch of salt
- 9 tablespoons cold milk
For the filling:
- 8 eggs
- 2 red onions, thinly sliced
- 2 cloves garlic, minced
- 1 grated carrot
- 200 g frozen peas
- 100 g arugula
- 200 g Brie cheese
- 50 ml cream
- 70 g butter
- sea salt
- pepper
Preparation Method
1. Preparing the crust
Rub the cold butter into the flour and salt using your hands until you achieve a sandy texture with no large lumps of butter. This process takes about 5-6 minutes. Add the 9 tablespoons of cold milk and mix quickly to form a compact dough that doesn’t stick to your hands. If it seems too soft, sprinkle a little more flour. Gather everything into a ball, gently flatten it with your palm, cover it with plastic wrap, and refrigerate for at least 30 minutes.
2. Rolling out and placing the dough
Remove the dough from the fridge and let it come to room temperature. If you use it straight from the fridge, it may crack while rolling. Dust your work surface with flour and begin rolling the dough from the center outwards until it's larger than the diameter of your tart pan. The dough should extend a few centimeters (up to 5 cm) beyond the edges of the pan. Roll the sheet onto your rolling pin and transfer it to the tart pan with a removable bottom. Press the dough into the bottom and sides of the pan, trim the excess, and poke holes with a fork in several places to prevent it from puffing up while baking.
3. Preheating the oven
Preheat your oven to 180°C.
4. Vegetable filling
Melt 70 g of butter in a skillet and sauté the onions and garlic over low heat. Cook for about 10 minutes, stirring often, just until they soften without burning (garlic becomes bitter if it colors too much). Add the frozen peas, grated carrot, and arugula, then sprinkle with sea salt and pepper. Cook everything for another 10 minutes, stirring occasionally, until the vegetables are tender but still hold their shape.
5. Egg mixture
In a separate bowl, beat the eggs. Pour 50 ml of cream over the eggs, mix well, and add salt and pepper to taste.
6. Assembling the quiche
Slice the Brie cheese into thin pieces. Start layering: place half of the sautéed vegetables over the crust, then a layer of Brie, followed by another layer of vegetables, and another layer of Brie. Pour the egg and cream mixture on top to cover the filling well.
7. Baking
Place the tart in the oven and bake for about 1 hour, until the eggs are fully set and the filling feels firm to the touch. Remove it from the oven and let it sit for a few minutes to stabilize before slicing.
Why I make this recipe often
The quiche with peas, arugula, and Brie is easy to adapt and turns out well almost every time. I love it because it can be served warm or cold, and it keeps well for the next day. It’s perfect for quick lunches or cold snacks.
Tips and Variations
Tips
- Don’t leave the crust too thick at the edges to ensure even baking.
- If you notice the edges browning too quickly, cover them with a bit of parchment paper halfway through baking.
- Don’t rush the chilling of the dough in the fridge; 30 minutes is sufficient, but don’t skip this step.
Substitutions
- You can use another type of creamy cheese if you don’t have Brie, but the texture and flavor will not be the same.
- Arugula can be replaced with baby spinach.
Variations
- Instead of frozen peas, you can use fresh peas if you have them, but the sautéing time remains similar.
- For an extra touch of freshness, add a few raw arugula leaves on top when serving.
- You can omit the carrot if you don’t like it, but it adds a bit of sweetness to the filling.
Serving Ideas
- It can be enjoyed warm or at room temperature.
- A slice pairs well with a simple green salad on the side.
- If there are leftovers, it’s great for lunchboxes.
Frequently Asked Questions
1. Do I need to blind bake the crust first?
No, this recipe doesn’t require blind baking. The crust is baked directly with the filling.
2. Can I use a regular pan if I don’t have a removable-bottom pan?
Yes, but it will be a bit trickier to remove the quiche. Make sure to line it well with parchment paper if using a regular pan.
3. Can I use fewer eggs?
You can reduce the number to 6, but the filling will be thinner and not as cohesive.
4. How do I know for sure if the quiche is done?
The eggs should be fully set, and the center should not be liquid. If it jiggles too much when you move the pan, let it bake a few more minutes.
5. Can I freeze the quiche?
The baked tart can be frozen, but the texture of the Brie cheese may change slightly upon thawing.
Nutritional Values (estimate per serving, for 8 servings)
- Calories: approximately 390-420 kcal
- Protein: 11-13 g
- Fat: 28-31 g
- Carbohydrates: 23-27 g
Values are approximate and may vary based on the ingredients used. Brie, eggs, and butter contribute the majority of the calories and fats.
Storage and Reheating
The quiche can be stored in the fridge, covered, for up to 3 days. When reheating, it’s best to use the oven at 160°C for a few minutes to maintain its texture. It’s also good cold if you prefer. I do not recommend keeping it for more than 3 days, as it may become too soggy at the bottom.