Easter :: Ham and Spring Pea Quiche

I have so many ideas for Easter this year - SO MANY!  And I have started to put them all into a little booklet that you could download and have everything.  But then we moved.  And at some point I forgot that I had two kids who take up all my time.  I'm not sure when I thought I was going to finish said book, but intentions were good.  I'm planning on working on it more this week, so if I get there - hooray for me!

Hooray for you either way because I'll post everything individually and create a button on the right hand side so you can find it all easily.

This week I'll post the menu items that I came up with for a spring brunch.  We seem to always make brunch around Easter.  Potentially because church is in the morning and we come right home and eat - and potentially because spring flavors seem to explode at brunch.  I'm leaning a little more to #1.

Then I'll post crafts, activities and everything else the following week.  I can't even tell you how many ideas I have!!  So excited to share them all.

Menu

Ham and Spring Pea Quiche

Grilled Asparagus with lemon aioli

Homemade Bagels with herb butter and smoked salmon

Rabbit Meringue with Lemon Curd and Kiwi

Gilded Lily Cocktail

Ham and Spring Pea Quiche

1 recipe pie crust

6 eggs

2 cups heavy cream

1 teaspoon each salt and pepper

8 ounces gruyere cheese, grated

1/2 onion, finely diced

2 cups freshly shelled peas

1 pound ham, sliced thin

butter, for preparing pan

Handful of pea shoots for garnish

Preheat oven to 350 degrees.  Butter the bottom of a deep soufflé pan and set aside.  Roll out pie crust to ¼ inch thick and gently lay in the prepared soufflé pan pressing the dough into the corners.   Layer sliced ham in the base of the crust.  Top with ½ cup of peas and 2 ounces grated cheese.  Repeat the layers four more times.  

In a separate bowl, whisk together eggs and cream – season with salt and pepper.  Gently pour egg mixture over ham and pea layers.

Place soufflé pan in the oven and bake one hour until eggs set.  Let cool about 20 minutes.  Slice into pieces and scatter pea shoots on top of slice.