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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
