Pea, Mint & Goat’s Cheese Quiche Recipe

Introduction

This pea, mint, and goat’s cheese quiche offers a fresh and flavorful twist on a classic savory pie. The bright green pea purée combined with aromatic mint and tangy goat’s cheese makes it a perfect light lunch or a delightful addition to any brunch table.

Ingredients

• 300g frozen peas
• 3 tbsp olive oil
• Handful mint leaves
• 2 eggs
• 284ml double cream
• 4 spring onions, finely sliced
• 200g mild goat’s cheese, crumbled
• 280g plain flour, plus extra for dusting
• 140g cold butter, cut into pieces

Instructions

1. Step 1: Preheat the oven to 200°C (fan 180°C, gas mark 6). Prepare the pastry by rubbing the cold butter into the plain flour until the mixture resembles breadcrumbs. Add a little cold water to bring it together into a dough. Wrap in cling film and chill while you prepare the filling.
2. Step 2: Cook the frozen peas in boiling water for 3 minutes until tender. Drain and refresh under cold water. Use a hand blender to purée the peas with olive oil, then stir in chopped mint leaves. Season with salt and pepper.
3. Step 3: Roll out the chilled pastry on a floured surface to fit your tart case. Gently line the case with the pastry, prick the base lightly with a fork. Line with greaseproof paper or foil and fill with baking beans. Blind-bake for 20 minutes.
4. Step 4: Remove the paper and beans, then bake for another 5–10 minutes until the pastry base is golden and crisp.
5. Step 5: Meanwhile, beat the eggs in a large bowl. Gradually whisk in the double cream, then stir in the sliced spring onions. Season with salt and pepper.
6. Step 6: Spread the pea and mint purée evenly over the baked pastry base. Pour the egg and cream mixture on top, and scatter the crumbled goat’s cheese over everything.
7. Step 7: Bake in the oven for 20 to 25 minutes until the filling is set and golden brown. Allow the quiche to cool in the case slightly, then trim the pastry edges and remove from the tart tin. Serve in slices.

Tips & Variations

• For extra flavor, add a squeeze of lemon juice to the pea purée before spreading it on the base.
• Substitute feta or ricotta cheese if you prefer a different tangy note.
• Add a handful of chopped fresh herbs like parsley or chives to the egg mixture for added freshness.
• Blind-baking the pastry fully ensures a crisp base and prevents sogginess from the moist filling.

Storage

Store any leftover quiche in an airtight container in the refrigerator for up to 2 days. Reheat slices gently in a low oven or microwave until warmed through. For best texture, avoid reheating multiple times.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh peas instead of frozen?

Yes, fresh peas work well. Simply boil them until tender, then proceed with the recipe as usual.

Is this quiche suitable for freezing?

It can be frozen either before or after baking. Wrap tightly and freeze for up to 1 month. Thaw overnight in the refrigerator and reheat before serving.

Pea, Mint & Goat’s Cheese Quiche Recipe

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★★★★★

4.6 from 120 reviews

• Author: Sophie
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A delicious and vibrant pea, mint, and goat’s cheese quiche featuring a crisp homemade pastry base filled with a creamy egg and double cream mixture, fresh peas puréed with olive oil and mint, spring onions, and topped with crumbled mild goat’s cheese. Perfectly baked to a golden brown and served as a savory treat for brunch, lunch, or a light dinner.

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Ingredients

Scale 1x2x3x

For the Pastry:

• 280g plain flour, plus extra for dusting
• 140g cold butter, cut into pieces

For the Filling:

• 300g frozen peas
• 3 tbsp olive oil
• Handful mint leaves, chopped
• 4 spring onions, finely sliced
• 2 eggs
• 284ml pot double cream
• 200g mild goat’s cheese, crumbled

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Instructions

1. Prepare the Pastry: Combine 280g plain flour with 140g cold butter cut into pieces, rubbing together to create a pastry dough. Chill the pastry dough in the fridge while preparing the filling.
2. Cook and Purée the Peas: Boil the frozen peas in water for 3 minutes, then drain and immediately refresh under cold water to stop cooking. Use a hand blender to purée the peas with 3 tablespoons of olive oil until smooth. Stir in the chopped mint leaves and season with salt and pepper to taste.
3. Blind Bake the Tart Case: Roll out the chilled pastry on a floured surface and line a tart tin. Lightly prick the base with a fork, line it with greaseproof paper or foil, then fill with baking beans. Bake in a preheated oven at 200°C (fan 180°C, gas mark 6) for 20 minutes. Remove the paper and beans, then bake for another 5-10 minutes until the pastry is biscuit brown and crisp.
4. Prepare the Custard Mixture: In a large bowl, beat 2 eggs and gradually add the 284ml pot of double cream. Stir in the finely sliced 4 spring onions, then season with salt and pepper.
5. Assemble the Quiche: Once the tart case is baked, spoon the pea and mint purée evenly over the base. Pour over the egg and cream mixture, then scatter 200g crumbled mild goat’s cheese evenly on top.
6. Bake the Quiche: Return the tart to the oven and bake for 20-25 minutes until the filling is set and the top is golden brown.
7. Cool and Serve: Allow the quiche to cool in the tart case. Trim the edges of the pastry for a neat finish, then remove from the tin and serve sliced.

Notes

• Using frozen peas saves prep time and still gives a fresh flavor.
• Blind baking the tart case ensures a crisp base and prevents a soggy crust.
• You can substitute goat’s cheese for feta or ricotta, but the flavor will differ.
• This quiche is perfect for serving warm or at room temperature.
• For extra flavor, add fresh lemon zest to the pea purée.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Quiche
• Method: Baking
• Cuisine: British

Keywords: pea quiche, mint quiche, goat cheese quiche, spring onions, savory tart, vegetarian quiche, easy quiche recipe