Spring Herb Quiche with Burrata
This Spring Herb Quiche is packed with scallions, dill, mint, parsley, and peas and is topped with a large ball of burrata drizzled with Calabrian chili oil.
Equipment
- 1 9" Pie Plate
- 1 Rolling Pin
- 1 bag of dried beans
- 1 skillet
Ingredients
All Butter Pastry
- 1¼ cups all-purpose flour
- ½ tsp kosher salt
- ½ cup unsalted butter cold, cut into cubes
- ¼ cup ice water
Spring Herb Quiche Filling
- 1 tbsp olive oil
- 3 shallots halved and thinly sliced
- 4 large eggs
- ½ cup heavy cream
- ½ cup milk I used 2%
- 1 tbsp Dijon mustard
- ¾ tsp kosher salt
- 1 cup frozen peas
- 3 scallions thinly sliced
- ¼ cup fresh dill finely chopped
- ¼ cup flat leaf parsley finely chopped
- 2 tbsp fresh mint finely chopped
Garnish
- 1 ball burrata
- 2 oil-packed Calabrian chilis thinly sliced
- Fresh mint leaves for sprinkling
Instructions
For the Pastry
- Pour the flour and salt into a large bowl and whisk to combine. Add the butter to the flour mixture and cut it into the flour mixture using either the rubbing method ** or a pastry cutter.1¼ cups all-purpose flour, ½ tsp kosher salt, ½ cup unsalted butter
- Once the mixture resembles coarse breadcrumbs drizzle the water into the mixture. Using a rubber spatula, work the water into the flour mixture until a very loose dough forms. Turn the dough onto the counter and lightly knead it until it comes together.¼ cup ice water
- Place the dough in the center of a piece of parchment paper and wrap it up. Press the dough into a disc and transfer to the fridge. Chill for at least 1 hour or for up to 3 days.
- When the pastry has chilled, place it on a floured surface and roll it out to ⅛" thickness. Try to create a circle that is about 1" wider than the pie plate. Transfer the pastry to a 9" pie plate and crimp the edges. Return the pastry to the fridge and chill for 30 minutes. Preheat your oven to 375°F.
- When the oven is up, line the pastry with parchment paper and pour in a bag of dried beans **** Make sure the beans are evenly dispersed across the base of the pastry. Bake the pastry for 17-20 minutes.
- Take the pastry out of the oven and remove the parchment paper and beans. Prick the pastry all over with a fork and return it to the oven and bake for 10 minutes more. Take the pastry out of the oven and set aside to cool slightly.
For the Filling
- Pour the olive oil in a skillet and heat until shimmering. Add the shallots and a generous pinch of salt. Sauté until the shallots are just translucent. Take them off of the heat and set aside.1 tbsp olive oil, 3 shallots
- Place the eggs, milk, cream, mustard, and salt in a large bowl. Whisk until frothy. Fold in the shallots, peas, scallions, dill, parsley, and mint. Pour the filling into the pastry shell and transfer to the oven.4 large eggs, ½ cup heavy cream, ½ cup milk, 1 tbsp Dijon mustard, ¾ tsp kosher salt, 1 cup frozen peas, 3 scallions, ¼ cup fresh dill, ¼ cup flat leaf parsley, 2 tbsp fresh mint
- Bake for 45 minutes or until the edges are set but the center is still a little jiggly. Take the quiche out of the oven and let cool for 30 minutes.
To Garnish
- When ready to serve, place the burrata in the center of the quiche and top with the Calabrian chilis. Finish a drizzle of the Calabrian chili oil and fresh mint leaves. Serve immediately.1 ball burrata, 2 oil-packed Calabrian chilis, Fresh mint leaves
Notes
** The rubbing method is literally rubbing the butter into the flour. Take the cubes of butter and coat them in the flour before rolling them between your thumbs and index fingers to create leaves of butter. Make sure you are quick with your movements and your hands are cold.
*** It should still look kind of shaggy. Resist the urge to knead until uniform.
**** Don't worry, you can still cook the beans you use.