Food & Cooking Recipes Breakfast & Brunch Recipes Pea and Ham Quiche Be the first to rate & review! Use fresh or frozen peas for this creamy and colorful quiche, which is studded with smoky ham. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on June 25, 2024 Rate PRINT Share Prep Time: 25 mins Cook Time: 1 hr 15 mins Total Time: 1 hr 55 mins Servings: 6 to 8 Yield: 1 8-inch quiche Our ham quiche recipe features an homemade crust, smoky ham, and a creamy filling infused with the flavor of green peas. It's an ideal dish to make in the spring when peas are in season, but you can also use frozen peas for ease and convenience. It all begins with our all-butter pâte brisée pastry, which comes together quickly in a food processor and requires only an hour of chilling time before it's ready to bake. The filling is made with both blended and whole peas, giving it tons of flavor. Diced ham lends a smoky, salty touch while bulking up the quiche just enough. Make this recipe for a baby shower, Easter brunch, or a holiday brunch. It's perfect whenever you're craving a buttery, tender egg dish. Our 20 Most Popular Brunch Recipes Bryan Gardner. Key Ingredients for Pea and Ham Quiche Pâte brisée crust: Our pâte brisée is an all-purpose crust that can be used for sweet and savory tarts and quiches. (For this recipe, we'd recommend omitting the small amount of sugar that's called for.) A food processor makes quick work of making it, but you can also make it by hand. If youprefer not to make pastry for this quiche, swap in a frozen pie or tart shell instead. Onion: A small amount of diced onion adds some subtle background flavor to the filling. We'd recommend using a yellow or white onion, rather than red. You can also swap in a small diced shallot or one-quarter cup of thinly sliced leeks instead. Peas: Green peas lend their sweet, mild flavor to this delectable quiche. If you're able to find them fresh and in-season, they'd be absolutely delicious here, but you can use frozen and thawed peas as well—they're one of our favorite freezer items and are helpful to always keep on hand. Ham: A little smoky ham balances out the sweetness of the peas in the filling. Use leftover ham if you have some, or purchase a few thick-cut slices from the deli counter. You can also swap in an equal amount of cooked bacon or thick-cut smoked turkey. After fitting the dough into the tart shell, you can reinforce the sides of the crust, which makes slicing and serving easier, by "doubling down" the dough. To do this, lift the crust from the pan and fold it over itself slightly, then press it into the pan gently to create a smooth edge. Continue working around the pan until all of the edges are reinforced. Ingredients ½ recipe Pate Brisee for Pea and Ham Quiche All-purpose flour, for dusting 1 ½ teaspoons olive oil ¼ onion, diced 1 ¼ cups fresh shelled or thawed frozen peas 6 tablespoons milk ½ cup heavy cream Coarse salt and freshly ground black pepper 2 large whole eggs plus 1 large yolk 1/4 cup diced cooked ham Directions Heat oven; fit dough into pan: Preheat oven to 400°F. On a lightly floured surface, roll out dough into a 10-inch round. Fit into an 8-inch tart pan with a removable bottom and fold over to make a double-thick edge. Roll rolling pin over the edge of the tart pan to trim the dough and pierce bottom of dough all over with a fork. Freeze until firm, about 15 minutes. Blind-bake crust: Line tart shell with parchment, and fill with pie weights or dried beans. Bake until crust is firm around the edges, about 20 minutes. Remove parchment and weights. Reduce oven to 375°F and continue baking until crust is pale golden, 10 to 15 minutes. Let cool on a wire rack. Cook onion: While tart shell is baking, heat olive oil in a heavy saucepan over a medium-high heat. Cook onions, stirring frequently, until tender, about 3 minutes. Add peas: Reserve 1/4 cup peas and add remaining peas to pan; cook 2 minutes more. Add milk and cream and simmer: Stir in milk and heavy cream and simmer over medium-low heat for 10 minutes. Season with salt and pepper and remove from heat. Puree pea mixture and strain; whisk eggs, then add pea puree: Let cool slightly before pureeing in a blender, then strain through a fine sieve; discard solids. Whisk together eggs and yolk in a large bowl, and gradually stir in pea puree. Add filling to crust: Place tart shell on a rimmed baking sheet. Sprinkle with ham and reserved peas; pour in egg mixture. Bake and let cool: Bake until center is set and top is slightly puffed, 20 to 25 minutes. Transfer to a wire rack to cool before cutting into thin wedges. Serve warm or at room temperature. How to Serve Pea and Ham Quiche When sliced thinly into smaller pieces, this quiche makes a delicious starter, but it can also be served as a light entree when cut into more substantial slices. Serve it for brunch accompanied by fresh fruit or for lunch or dinner alongside a simple green salad. Other Quiche Recipes to Try: Shallot-Mushroom Quiche Freezable Quiche Lorraine Potato-Crusted Herb Quiche Rainbow-Chard Quiche Broccoli-Cheddar Quiche Rate It PRINT Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and freelance writer with over a decade of experience in the food and media industries.