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Quiche Lorraine with peas and Horio white cheese
Delicious Quiche with homemade dough and filling of green onions, peas and Horio white cheese. An amazing recipe by Dimitris Skarmoutsos.
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Quiche Lorraine with peas and Horio goat cheese

INGREDIENTS Filling

300gr frozen peas 3 tbsp Horio Koroneiki variety olive oil 1 bunch dill leaves 2 eggs 284ml sour cream 4 thinly sliced green onions 200gr crumbled Horio light white cheese

INGREDIENTS Dough

280gr all-purpose flour (more for flouring) 140gr Horio Soft with Cow Butter, cold, chopped

DIRECTIONS

  1. Preheat the oven to 180C.
  2. Using your hands, mix flour, Horio Soft with Cow Butter and salt, until the mixture resembles crumbled toast.
  3. Slowly add 8 tbsp cold water and mix until the dough is soft. If too dry, add extra water.
  4. Cover and leave for 30 minutes.
  5. Boil peas for 3 minutes, drain and rinse with cold water.
  6. Mash peas together with Horio Koroneiki variety olive oil with a blender, add dill and season with salt and pepper.
  7. Roll dough on a floured surface and place in a tart pan of 25cm diameter. Careful so that the dough covers the pan’s edges and slightly protrudes.
  8. Pierce with a fork the base and edges.
  9. Layer a parchment paper and fill it with dry beans.
  10. Bake for 20 minutes.
  11. Remove parchment paper and beans and bake the dough for 5-10 more minutes, until brown.
  12. While the dough is baking, beat eggs in a large bowl.
  13. Slowly add sour cream and onions and mix. Season with salt and pepper.
  14. Evenly spread mashed peas in the dough, drizzle with egg mixture and sprinkle with Horio light white cheese.
  15. Bake again for another 20-25 minutes until firm and brown.
  16. Let cool in the tart, remove scrapings and serve.