Recipe: Mint, Pea, and Ricotta Quiche
Packed with green vegetables and herbs, this quiche celebrates the beginning of spring. A small amount of whole-wheat flour gives the flaky crust some added flavor.
Mint, Pea, and Ricotta Quiche
Makes one 9½-inch quiche
¾ cup all-purpose flour
¼ cup whole-wheat flour
8 tablespoons (1 stick) unsalted butter
3 large eggs
1 cup half-and-half
1 cup shucked peas (from about 1 pound in the pod)
10 mint leaves, thinly sliced
¼ cup chopped chives
1/3 cup thinly sliced green garlic, or 3 cloves regular garlic, thinly sliced
1/3 cup ricotta
Kosher salt and freshly ground black pepper
Fill a glass with ice cubes and water, and set it aside for a moment. Combine the all-purpose flour, whole-wheat flour, and ½ teaspoon salt in a medium bowl. Cut the butter into thin slices and add them to the bowl. Using your fingers, rub the butter into the flour mixture until there are no butter pieces larger than a pea. Drizzle in 3 tablespoons of ice water, then use a fork to stir. Quickly but gently gather the dough into a disk, wrap it tightly in plastic, and give it a couple of good squeezes. Chill the dough in the refrigerator for at least 2 hours.
On a lightly floured surface, roll the dough out to a 12-inch circle. Place it in a 9½-inch tart pan with a removable bottom, folding the edges over to create a double-thick crust. Build a sturdy, tall crust by using your fingers to press the edges up so that they extend slightly above the top of the pan. Prick the dough in many places with a fork, then place it in the freezer to chill while the oven preheats to 375°F.
When the oven is preheated, set the tart pan on a baking sheet to catch any drips. Bake for 20 minutes, until just barely golden brown.
In a medium bowl, whisk together the eggs and half-and-half. Stir in the peas, mint, chives, green garlic, ½ teaspoon salt, and lots of black pepper. Pour into the baked crust. Spoon dollops of the ricotta over the quiche. (They will sink into the filling.) Bake until the filling is set and the crust is nicely golden brown, about 35 minutes. Let cool for a few minutes before serving.
