Crustless Sweet Pea and Egg Quiche
YIELD: 6 servings PREP TIME: 25 min BAKE TIME: 40-45 min
- 3 hard-boiled eggs + 4 eggs lightly beaten
- 1 tablespoon butter, plus more for greasing pie pan
- 4 tablespoons panko breadcrumbs
- 1 tablespoon + 1 teaspoon Spice Your LIfe Everything Bagel Blend
- 2 tablespoons Spice Your Life French Mustard and Herb Blend
- ¼ teaspoon freshly ground black pepper
- 1 cup + ¼ cup grated Gruyere Cheese
- ½ cup frozen peas
- 1 cup whole milk
- 1 cup half and half
- ¼ cup grated Parmesan Cheese
- ¼ cup freshly grated nutmeg
- Fresh dill weed, for serving
Hard boil 3 eggs. To do this I like to steam (in a steamer) the eggs over boiling water for 10 minutes, followed by quick immersion into ice cold water. This method typically yields nicely boiled eggs with a beautiful yellow color. After the eggs have cooled adequately, slice each egg in half using a very sharp chef’s knife. Set the 6 hard-boiled egg halves aside.
Heat oven to 325°F with the rack positioned close to the bottom of the oven, to avoid too much browning.
Butter a deep 8-inch round pie plate with butter on the bottom and all over the sides. In a separate bowl mix together the panko breadcrumbs, Everything Bagel Blend, French Mustard and Herb Blend, and ground black pepper. Sprinkle this mixture across the bottom and shake while tapping the side of the pie plate to cover the bottom and sides evenly. Next, scatter 1 cup of grated Gruyere Cheese evenly across the bottom. Place the pie plate into the oven and bake at 325°F for 5 minutes until the cheese begins to melt and cover the bottom. Then remove the prepared pie plate from the oven.
In a frying pan, melt 1 tablespoon of butter and gently warm ½ cup frozen peas in the pan for 2-3 minutes until they are thawed, still bright green, but not overcooked. Remove peas from the hot pan to a cool plate. Set aside.
In a mixing bowl, whisk together 4 eggs, 1 cup whole milk, 1 cup half and half, ¼ cup Gruyere Cheese, ¼ cup Parmesan Cheese, and nutmeg. Next, gently spoon this mixture into the prepared pie plate using a soup ladle being careful to not disturb the seasonings at the bottom of the pie plate. If you’re careful when doing this, the quiche will have prettier appearance, but you will still likely have some Everything Bagel particles rising to the surface during this process.
When all the filling is place into the pie plate, gently drop the ½ cup of peas into the quiche filling a few at a time, distributing to different areas of the quiche. Then, gently place the 6 hard-boiled egg halves into the quiche filling positioned like spokes in a wheel. Gently place the prepared pie plate on the bottom shelf of the oven and bake at 325°F for 40-45 minutes. When the quiche is adequately cooked it will somewhat firm around the outside with a slightly wiggly custard center.
Remove from oven and top with pieces of dill weed.
Allow the quiche to cool for at least 10-15 minutes before serving.
Monitor the quiche while it bakes. If the quiche begins to brown too much during baking, you can cover it with aluminum foil.
Everything Bagel Blend
French Mustard and Herb Blend