Pea, Parma Ham and feta quiche recipe
A perfect picnic dish made easy with shop-bought pastry.
Ingredients
- 500 g ready-made shortcrust pastry
- 1 tbsp olive oil
- 150 g spring onions, thickly sliced
- 225 g frozen peas, defrosted
- 3 large eggs
- 200 ml double (heavy) cream
- 150 ml whole (full-fat) milk
- 15 g mint, leaves picked
- 6 slices Prosciutto di Parma (Parma Ham), roughly torn
- 150 g feta, broken into 1–2cm (0.5–1inch) chunks
- 1 handful pea shoots
- 1 pinch each salt and freshly ground black pepper
- 17.6 oz ready-made shortcrust pastry
- 1 tbsp olive oil
- 5.3 oz spring onions, thickly sliced
- 7.9 oz frozen peas, defrosted
- 3 large eggs
- 7 fl oz double (heavy) cream
- 5.3 fl oz whole (full-fat) milk
- 0.5 oz mint, leaves picked
- 6 slices Prosciutto di Parma (Parma Ham), roughly torn
- 5.3 oz feta, broken into 1–2cm (0.5–1inch) chunks
- 1 handful pea shoots
- 1 pinch each salt and freshly ground black pepper
- 17.6 oz ready-made shortcrust pastry
- 1 tbsp olive oil
- 5.3 oz spring onions, thickly sliced
- 7.9 oz frozen peas, defrosted
- 3 large eggs
- 0.8 cup double (heavy) cream
- 0.6 cup whole (full-fat) milk
- 0.5 oz mint, leaves picked
- 6 slices Prosciutto di Parma (Parma Ham), roughly torn
- 5.3 oz feta, broken into 1–2cm (0.5–1inch) chunks
- 1 handful pea shoots
- 1 pinch each salt and freshly ground black pepper
Details
- Cuisine: French
- Recipe Type: Pastry
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 80 mins
- Serves: 6
Step-by-step
- Roll out the pastry on a floured surface and use to line a 23cm x 3cm (9 x 1 inch) loose-bottomed sandwich tin. Leave the excess pastry hanging over the sides and prick the base with a fork. Pop on a tray and transfer to the freezer for 30 mins.
- Heat oven to 200°C/180°C fan/400°F/gas mark 6. Line the pastry case with baking parchment, fill with baking beans and bake for 15 mins.
- Meanwhile, to make the filling. Heat the oil in a frying pan over a medium heat and soften the spring onions for 4 mins. Add the peas and cook for a further 2 mins, then remove from the heat.
- Whisk together the eggs, cream, milk, and some seasoning in a large jug. Reserve the tips of the mint leaves for garnishing and finely chop the rest, then stir into the cream mixture.
- Remove the beans and parchment paper from the pastry case and return to the oven for 10–15 mins until the pastry is golden. Using a sharp knife, trim the edge. Reduce the oven temperature to 180°C/160°C fan/350°F/gas mark 4.
- Arrange half the pea mix and half the Prosciutto di Parma over the base of the pastry case, then top with half the feta. Pour over the cream mix, then scatter over the remaining peas, Prosciutto di Parma and cheese. It will be very full.
- Bake for about 35–45 mins, or until golden and with a little wobble in the centre, which should not feel too firm. Leave to cool for 15 mins, then remove from the tin.
- Serve warm or at room temperature, topped with the pea shoots and reserved mint leaves.
This recipe is courtesy of Prosciutto di Parma. Photography by Tim Atkins and food styling by Emily Kydd.
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