Roll out the puff pastry slightly bigger than the mold, and fit it snugly on the mold. Discard the dough hanging out.
Boil the fava beans in salted water for 1 minute and peel them. Add the peas in a pot with cold water and a little bit of salt, and boil for 5 minutes after it starts boiling. Shock the peas in a bowl of ice water. Boil the string beans lightly.
Mix all the ☆ ingredients together.
Line the mold from Step 1 with half of the beans.
Also lay half of the cured ham.
Sprinkle all of the pizza cheese.
Evenly sprinkle the rest of the beans.
Lay the rest of the cured ham.
Pour the egg mixture from Step 3 evenly. Bake for about 30 minutes in a preheated 180°C oven.
Leave it to cool in the mold, and remove from the mold when cool.
It's as beautiful as a flower field when you slice the quiche. It tastes delicious right out of the oven, or chilled in the refrigerator.
Story Behind this Recipe
I make quiche every season with different fillings. I made this spring quiche using beans for green, eggs for yellow, and cured ham for pink.
Please spread the vegetables evenly on the puff pastry sheet. I only used beans for green color this time, but it will be nice to use broccolini, asparagus, or potatoes. Pizza cheese can be replaced with 2 tablespoons of grated cheese.