Triple-Cream and Leek Mini Quiche with Pea Salad
A seductive showstopper for a weekday dinner or weekend brunch, these dreamy, creamy quichettes are pretty as a picture—and pretty delicious, too.
Ingredients
- 1 1/2 cups (225 g) unbleached all-purpose flour
- 1/4 tsp salt
- 1/2 cup (115 g) cold unsalted butter, diced
- 2 tbsp (30 ml) honey
- 3 tbsp (45 ml) cold water
- 2 small triple-cream cheese rounds, about 4 1/2 oz (125 g) each
- 1 leek, thinly sliced
- 2 tbsp butter
- 1/2 cup (125 ml) 35% heavy cream
- 4 eggs
- 1/2 cup (125 ml) milk
- 1 1/4 cups (115 g) snap peas, blanched and cooled
- 1/2 cup (75 g) frozen peas, blanched and cooled
- 1 tbsp (15 ml) honey
- 12 mint leaves, torn
- 1/2 cup (15 g) pea shoots (optional)
Instructions
- In a food processor, combine the flour and salt. Add the butter and honey. Pulse until the butter forms pea-sized pieces. Add the water and pulse again until the dough begins to form. Add more water, if needed. Remove the dough and shape into 4 balls.
- On a lightly floured surface, roll each piece of dough into a disc 1/8 inch (3 mm) thick. Line four 6-inch (15 cm) mini cast iron skillets or ramekins, about 1 1/4 inches (3.5 cm) deep. Remove any excess dough. Refrigerate while preparing the filling.
A seductive showstopper for a weekday dinner or weekend brunch, these dreamy, creamy quichettes are pretty as a picture—and pretty delicious, too.