Spring Quiche with Peas, Mascarpone, and Cured Ham
Try the spring quiche, made with mascarpone, peas, cured ham, bell peppers, and more. The longest part is the baking!
List of ingredients
Serves 4
1 shortcrust pastry
4 thin slices of cured ham
1 red or yellow bell pepper
70 g Emmental cheese
150 g peas
3 eggs
250 g mascarpone
20 cl cow’s milk
1 tablespoon olive oil
Preparation time: 25 minutes
Cooking time: 50 minutes
Sommelier’s tip
Chablis
Golden in color with beautiful density, it is very intense on the nose.
With menthol and mineral notes, it charms with its typicity and balanced fruitiness, combining sharp lemon nuances with the generous fruit of ripe peach.
This harmony continues on the palate, both crisp thanks to its lively character and “creamy” thanks to its richness. With beautiful maturity and great flavor, it pairs wonderfully with the spring notes of the quiche.
The bitterness of the grilled pepper is embraced by the generosity of the Chablis. Its minerality, freshness, and long finish balance the sweetness of the mascarpone, as well as the saltiness and richness of the ham. The aromatic vegetal notes and gentle flavor of the peas are echoed through the wine’s expression and its refined structure.
Method
Roll out the pastry in your baking dish.
Dice the red bell pepper finely and sauté it in olive oil.
Grate the cheese.
Cut the ham into thin strips.
In a bowl, beat the three eggs and add all the milk.
Add the mascarpone and stir until you obtain a smooth mixture. Then add the grilled pepper cubes and the grated cheese. Continue mixing.
Arrange the ham strips at the bottom of the dish, then add a layer of peas. Pour the mixture over the top. Finish by decorating the surface with peas.
All that’s left to do is bake and wait 50 minutes!
Chef's tip
The dish is already sufficiently seasoned thanks to its ingredients. Do not add salt!
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