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Pea, mint & goat’s cheese quiche

Spreading the peas on the base creates two separate layers, which looks attractive and adds an element of surprise when you cut it

  • Prep: 40 mins
    Cook: 40 mins
    Ready in 1 hour 20 minutes + chilling
  • Slices into 8
  • Easy
  • Slices into 8
  • Easy
  • Calories 576
  • Carbohydrates 32
  • Saturated Fat 25
  • Sugar 3
  • Protein 12
  • Fat 46
  • Fibre 3
  • Salt 0.83

Nutrition per serving

  • Calories 576
  • Carbohydrates 32
  • Saturated Fat 25
  • Sugar 3
  • Protein 12
  • Fat 46
  • Fibre 3
  • Salt 0.83

Ingredients

  • 300g frozen peas
  • 3 tbsp olive oil
  • handful mint leaves
  • 2 eggs
  • 284ml pot 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

Method

  1. Heat oven to 200C/fan 180C/gas 6. Follow steps 1 and 2 of the Sticky onion & cheddar quiche recipe, opposite page. 2 While the pastry is chilling, cook the peas in boiling water for 3 mins, then drain and refresh under cold water. Use a hand blender to purée the peas with the olive oil, then stir in the chopped mint and season.

  2. Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.

  3. While the tart is cooking, beat the eggs in a large bowl. Gradually add the cream and stir in the onions. Season. When the case is ready, spoon and spread the peas over the base, pour over the egg mix, then finally scatter over the goat’s cheese. Bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove and serve in slices.

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