Quiche with bacon and peas


Yesterday I was talking with a friend about moving away from home, and how we both thought: “Let’s try new recipes!”  But then, we started doubting it will work, you know the old “What if…” enemy. Well I say to hell with this “what if…” let’s give it a try!

I’m telling you, this recipe will open your appetite. It’s insanely easy, full of flavor, perfect for lunch, dinner or even brunch.

So, if you want to impress your guests, this is the perfect way to do it… this beauty has bacon, cheese and a super easy homemade crust. I mean what’s not to love about this quiche? 

So how are you’re going to answer this call? Hell YEAH!

You know what they say: “Give a man a quiche and you feed him for the day, do not teach him how to make it and have more for yourself? After all, cooking is not that hard!”

The crust:

  • 250 g all purpose flour 
  • 1 teaspoon salt 
  • 1 teaspoon baking powder 
  • 100 ml hot water 
  • 100 ml oil 


  • 200 g fresh or frozen peas 
  • 1/2 small onion chopped 
  • 70 g bacon (it can be replaced with chicken or mushrooms) 
  • 2 eggs 
  • 200 g ricotta
  • 20 g grated cheese 
  • a dash of oil 
  • salt 
  • pepper 
  • basil 

Preheat the oven at 180C. Grease a pan with butter, sprinkle some flour and set aside.
In a large bowl mix all this ingredients for your crust: flour, salt, baking powder, hot water and oil (yes, that simple!) until you get a nice dough. Set aside.
To make the filling you’ll have to sauté the onion for 1 minute, when translucide add the bacon cut into pieces and the peas, (I strongly recommend boiling the peas, for 5-10 minute before adding them in the quiche) and cook for another 2 minutes on medium-low heat.
In another large bowl mix the eggs and add the ricotta and grated cheese. When it’s smooth add the beacon-peas-onion mixture.
Roll out your dough (0, 5 cm thick) and put it in your greased tin. Pour over your filling and bake for 30-45 min. or until it has a light-brown color. When served add some fresh basil leaves.

Mais, OUI!
P.S. Is it just me or this tart looks like a pac man?! Om-nom-nom-nom!


Cook: Irina Mihart
Foto: Ionela Stoica
Inspired by: www.lauraadamache.ro


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