Black-Eyed Pea Quiche
This beautiful quiche is easy to make, and it has a great texture and flavor. Enjoy it with a green salad and a glass of white wine.
INGREDIENTS | SERVES 6
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons flour
- ½ teaspoon dried thyme leaves
- 1 cup half-and-half
- 4 eggs, beaten
- ½ teaspoon salt
- ⅛ teaspoon white pepper
- 1 (15-ounce) can black-eyed peas, rinsed and drained
- 2 tablespoons chopped fresh chives
- 1 (9″) unbaked pie crust
- 1 cup shredded Havarti cheese
- 3 tablespoons grated Parmesan cheese
Preheat oven to 350°F. In medium saucepan, melt butter and olive oil over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes.
Add flour and thyme. Cook and stir 3 to 4 minutes until bubbly. Then add half-and-half; cook and stir until thickened. Remove from heat.
In a medium bowl, beat eggs with salt and pepper. Add onion mixture; stir well with wire whisk.
Arrange peas and chives in pie crust and sprinkle with Havarti cheese. Slowly pour egg mixture over, letting it settle. Sprinkle with Parmesan cheese.
Bake for 40 to 50 minutes until puffed and set.
