Cooking with the kid: Pea and Zucchini quiche

February 6th, 2016 § 1 comment

 

 Always find it fun too cook with my kids (when I’ve got time on my hands). 

The little lady is at the age (18 months) when she’ll run to the kitchen whenever i am in there insisting on helping with everything: from cooking to unloading the dishwasher and the errands. So cute… although a bit annoying/stressfull at times. She’ll push the kitchen step stool to the counter and get perched on it ready for action. We usually cook soup, lunch and tea time together. Petit Tom is more interested in legos lately than in everyday cooking but will join in to bake.

Some time ago i shared some handy tips for stressless cooking with kids. This quiche (and most sweet or savoury tarts) is great to cook together and to get the kiddos interested into veggies and new tastes. Don’t be offended though if like mine they nibble more during the cooking process than during the actual meal!

Pea and zucchini quiche
Quiche aux petits pois et courgettes

Serves 4, prep 15 min bake 25 min

Ingredients

  • 1 roll puff pastry (~350 g)
  • 1 tablespoon olive oil
  • 1 onion, finely sliced
  • 1 large zucchini, finely sliced
  • 100 g green peas (i used frozen)
  • 3 organic eggs
  • 150 ml creme fraiche or double cream
  • 80 g grated parmeggiano reggiano
  • 1 handful fresh herbs (i used mostly basil with a bit of chives and oregano), finely chopped
  • zest of  half a lemon (organic), grated
  • sea salt and pepper to taste

 

  1. Preheat the oven at 190 °C. Line a 28 cm circular tart shape (or a rectangular oven dish ~30cmx20cm) with baking paper and the rolled out puff pastry [or have the kid do it]
  2. Heat up the oil in a large frying pan on medium to high heat. Stir fry the onion for a minute or two, then add the finely sliced zucchini and the peas. Stir fry for 3 to 4 minutes or until the zucchini starts to soften and color. Remove from the heat and leave to cool.
  3. In a bowl, whip the eggs lightly. Incorporate the creme fraiche/double cream, whipping the mixture slowly. Stir in the 3/4 of the parmeggiano, lemon zest and fresh herbs. Season to taste with sea salt and pepper. [the babe helps here too at although I supervise the breaking of the eggs and hand the ingredients one by one]
  4. Distribute the veggies evenly over the dough, pour the egg mixture and sprinkle with the remaining cheese. [the kid will do well here too but beware for the gourmands who will nibble all the peas before they reach the quiche 😉 ] Delicately put in the oven and bake for 20 to 25 minutes or until nicely golden. Leave to cool at least 15 minutes before serving.

 

Related Posts Plugin for WordPress, Blogger...

Tagged , , ,

§ One Response to Cooking with the kid: Pea and Zucchini quiche

  • Anna says:

    Nice idea incorporating the peas into the quiche. Best it adds another layer of sweet and creamy and I bet the zest adds a nice shot of brightness. Bet the English would add mint to the herbs. Wonder if that would work…

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge

What's this?

You are currently reading Cooking with the kid: Pea and Zucchini quiche at My Kitchen Diaries.

meta

  • A taste of Morocco on Zonder Meer Magazine
    The best potato salad
    Beet and carrot soup
    Moroccan meatballs
    Farm chicken with asparagus, chervil and lemon
    Rhubarb and strawberry clafoutis
    Chocolate and almond truffles
    Meringues
    Spring vegetable terrine
    turnip tops & egg sunny side up
    Rhubarb and hazelnut tart
    Droolworthy - Balkan food
    Passion fruit Hearts
    Chicken Teriyaki
    Berbere vegetarian tajine
    Favorite Moroccan food drools and reads
    Crunchy hazelnut cookies
    Guinea fowl 'au pot'
    Christmas log with Lemon beldi and Hazelnut
    Wild mushrooms crostinis
    Pineapple
    Apple Pear Crumble [Dairy Free]
    Spring tajine with veal, artichokes and green peas
    Smoked trout, papaya and cucumber salad
    Clementine and vanilla curd
    Petit'om
    White Nectarine and Rosemary Clafoutis by MKD for Margriet
    Fresh pasta with fresh fava beans and farm egg
    Messing with Eton
    Sunny afternoon in Maastricht
    Rhubarb and almond Tartlet







    Leeks, butter and lemon
    Sunny side up, parsley pesto and wild mushroom sandwich
    Moroccan almond cookies

    entremet2
    Chocolate and cranberry cake [3]
    Celery and potato gratin
    Harira [1]



    Mango and Lime Clafoutis

    Slow cooked red cabbage and apple stew
    Winter Cake with candied fennel and orange zest
    Ombres et lumiere couleur Majorelle
    Monkfish wrapped in prosciutto on a bed of red wine risotto
    Charlotte aux poires et marrons
    Chocolate addiction
    Osso Bucco
    Pumpkin soup ‘façon Lapsang’
    Poached pear and cocolate fondant
    Slow-cooked lamb, dates and pomegranate
    Blueberry pancakes
    Garden pasta
    Mini raspberry/almond bites
    Vitamine shots
    Asperges
    Caramelised belgian endive and goat cheese tatin
    Peastou
    Ewrtensoep (2)