Recipe uploaded by

4 ratings

Recipe by Barney Desmazery

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

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.

Per serving

576 kcalories, protein 12g, carbohydrate 32g, fat 46 g, saturated fat 25g, fibre 3g, sugar 3g, salt 0.83 g

Latest comments and suggestions

http://www.bbcgoodfood.com/recipes/6294/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

FOR THE PASTRY

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Slices into 8

Preparation and cooking times

Prep 40 mins

Cook 40 mins

Ready in 1 hour 20 minutes + chilling

Vegetarian

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

FOR THE PASTRY

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

Per serving

576 kcalories, protein 12g, carbohydrate 32g, fat 46 g, saturated fat 25g, fibre 3g, sugar 3g, salt 0.83 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Tried and tested recipes from Good Food and olive magazines. bbcgoodfood.com

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk