I stumbled upon this idea from while flipping through DesertCandy a few months ago. The idea completely intrigued me. Peas.. in a quiche?? I tweaked a few things but the basic idea is the same. Put peas and cheese in a quiche. How fabulous!
I've made this twice and each time was a success. I was even asked to make it again for the next quiche occasion!
Serves 6 as an appetizer
Ingredients
Ingredients
2 Tbsp olive oil
1 onion, sliced into moons
drizzle balsamic vinegar
1 onion, sliced into moons
drizzle balsamic vinegar
100g (3.5oz) fresh spinach
4 eggs
2 cups frozen peas
2 large cloves garlic, grated
200g (7oz) feta, cut into cubes
2 Tbsp freshly chopped mint
1/2 cup heavy cream
1 cup full milk (I used goat)
few pinches salt
lots of ground black pepper
1/2 cup millet, rinsed
Directions
1. Heat 1 Tbsp olive oil in a sautée pan and cook the onions on medium heat until they are glossy and dark in color. Deglaze with balsamic vinegar. Remove from heat and set aside.
2. Heat the other Tbsp olive oil in the same pan and add the fresh spinach. Sautée for a few minutes with a pinch of fleur de sel, some pepper, and 1 of the grated garlic cloves. This takes about 4 minutes. Remove from heat and set aside.
3. Rinse the frozen peas in a colander under warm water. Drain and transfer to a mixing bowl and stir in the other clove of grated garlic and the chopped mint. Smash some of the peas. I used my hands and squished some.
4. In a mixing bowl, beat the eggs until frothy. Add the milk and cream and beat until frothy again. Add a bit of salt and cracked black pepper.
5. Oil your baking dish and spread the millet along the bottom.
6. You are now ready to assemble. Place the cooked onions over the millet, followed by the sautéed spinach. Add the peas and try to even out the layer. Press the feta cubes into the peas. Help them nestle in and find their place. Pour the egg and cream mixture over it all.
7. Bake for 50 minutes at 185°C 365°F
1/2 cup millet, rinsed
Directions
1. Heat 1 Tbsp olive oil in a sautée pan and cook the onions on medium heat until they are glossy and dark in color. Deglaze with balsamic vinegar. Remove from heat and set aside.
2. Heat the other Tbsp olive oil in the same pan and add the fresh spinach. Sautée for a few minutes with a pinch of fleur de sel, some pepper, and 1 of the grated garlic cloves. This takes about 4 minutes. Remove from heat and set aside.
3. Rinse the frozen peas in a colander under warm water. Drain and transfer to a mixing bowl and stir in the other clove of grated garlic and the chopped mint. Smash some of the peas. I used my hands and squished some.
4. In a mixing bowl, beat the eggs until frothy. Add the milk and cream and beat until frothy again. Add a bit of salt and cracked black pepper.
5. Oil your baking dish and spread the millet along the bottom.
6. You are now ready to assemble. Place the cooked onions over the millet, followed by the sautéed spinach. Add the peas and try to even out the layer. Press the feta cubes into the peas. Help them nestle in and find their place. Pour the egg and cream mixture over it all.
7. Bake for 50 minutes at 185°C 365°F
8. Let cool at least 1 hour before eating.
Serve warm or at room temperature.
The millet hardens the longer it sits to form a nice crust that is crunchy and tender all at once.
The mixture of ingredients is completely surprising but works like magic. I absolutely love the texture of the half smashed, half whole peas and their natural sweetness contrasted with the feta. Those two make a lovely pair...
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