Pea and Potato Quiche with Honey Wheat Crust

Quiche

1. Preheat oven to 375°F. Flour a rolling pin and, on a piece of parchment or floured board, roll out the Honey Wheat Pastry dough, rolling from center outward to a 12-inch round. Transfer dough to a 9-inch pie plate, centering it in the middle of the plate and letting the dough hang over the edge. Gently lift the sides of dough and press dough into the bottom crease of the pie plate, working your way around so there are no gaps between the dough and the pie plate. Fold edge of dough underneath itself, gently pinching to seal dough. The edge of the dough should stand about 1/2 inch above the lip of the pie plate. Crimp and flute the edge of the dough if you like. Chill 10 to 15 minutes.

2. Meanwhile, in a large skillet heat 3 Tbsp. olive oil and the garlic over medium. When the garlic just begins to simmer in the oil (2 minutes), cook, stirring frequently and occasionally tilting the pan to submerge the garlic in oil, 90 seconds or until golden and fragrant. Add potatoes, making sure to separate slices as you stir them. Cook, stirring occasionally, 10 minutes or until potatoes are tender and lightly browned in places. (Reduce heat if the potatoes brown too quickly or begin to burn on the edges before cooking through.) Remove large pieces of the smashed garlic and stir in the peas. Season with 1 tsp. fine sea salt and cook, stirring occasionally, about 1 minute or until peas are warmed through. With a slotted spoon, transfer potato-pea mixture to a clean, folded kitchen towel or a couple of paper towels to absorb excess oil.

3. Cover chilled dough with a piece of parchment and fill with dry beans or pie weights. Bake 20 minutes or until edges are set and golden. Remove parchment and dry beans; bake 5 to 10 minutes more or until the dough dries out.

4. In a large bowl whisk together the eggs, cream, 3 tsp. of the chives, the dill weed, 1 tsp. of the lemon zest, 1/2 tsp. fine sea salt, and 1/4 tsp. freshly ground black pepper. Remove 1/4 cup of the peas from the potato mixture. Stir the potatoes and remaining peas into the egg mixture until combined. Pour mixture carefully into the hot crust and use tongs to spread out the potatoes. Top evenly with the goat cheese and remaining 1 tsp. chives. Place pinches of the remaining 1/2 tsp. lemon zest over the goat cheese.

5. Bake 25 minutes or until lightly golden brown and center is just set. Transfer to a wire rack to cool at least 15 minutes before cutting. Top with the reserved peas and, if you like, pea shoots and a light sprinkling of flaky sea salt. Serves 6.

Pastry Crust

1. In a food processor pulse whole wheat flour, all-purpose flour, sugar, and fine sea salt until just blended. Add the butter pieces, a few at a time, pulsing until butter is broken down into pieces the size of small peas. In a small bowl stir together 1/4 cup cold water and the honey. Slowly stream water mixture through feed tube and continue to pulse until dough just begins to stick together in places. Transfer dough and all crumbly pieces from processor to a piece of parchment. Use your hands to gather the dough and press the dry pieces together, forming them into a mound. Flatten into a thick disk, wrap in plastic, and chill at least 30 minutes or until easy to handle. Before rolling out dough, let stand at room temperature 15 minutes or until pliable.

Tips

One pound peas in the pod yields approximately 1 cup shelled peas.