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A Week of Meatless Meals!

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I’m really enjoying these meatless meals I’ve been coming up with lately so for this week, I’ll be posting a whole week of recipes instead of just on Friday.

Sweet Pea Quiche

Adapted from Niagara Cooks by Lynn Ogryzlo


1/2 c. all purpose flour

1/2 c. whole wheat flour

1/4 c. grated Parmesan cheese

1/2 tsp. thyme

1/2  tsp. rosemary

1/2 tsp. tarragon

1/2 tsp. basil (note: adjust the quantities of the herbs is using fresh herbs or according to taste – also it can be nice to sprinkle some of the fresh herbs over the quiche before baking)

pinch of salt

1/2 cup unsalted butter, cut into small pieces

1 egg

1 1/2 cups fresh or frozen green peas

4 eggs, beaten

3/4 cup milk or heavy cream (for a lighter recipe, I have used skim milk successfully – you can also use evaporated skim milk and it will mimic the thickness of the cream a little better)

(note: when not eating meatless, the recipe originally called for 2 slices of bacon, diced and cooked, and I like to use diced and cookedpancetta instead)

Salt and pepper to taste

Instructions:  Combine the flour, cheese, herbs, and pinch of salt in a food processor until mixed well.  Add the butter and continue to process until the mixture resembles the texture of cornmeal.  Add the egg and process until a firm ball of dough forms.  Roll out the pastry and place in a quiche dish or springform pan (about 6 inches if a deep pan, 9 inches if shallower).  Prick the pastry with a fork and place in the refrigerator to chill it.  Sprinkle the peas over the chilled pastry base.  Whisk together the eggs, milk/cream, and seasonings and pour this over the peas in the pastry shell.  Cover with foil – loosely so that it has some ventilation in it – and place in a 400 degree F oven for 2o minutes.  After 20 minutes, remove the foil and continue to bake for another 25 minutes until the pastry is golden brown.  Can be served warm or cold.


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