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, salt 0.83 g

Latest comments and suggestions

• Rachel

  02 June 2008

  Rachel rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Dena Littlew

  27 June 2008

  Dena Littlew commented on this recipe

  I loved this quiche but it didn't go down as well with my husband & kids. You can really taste the mint and the goats cheese, delicious!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• neets

  10 July 2008

  neets commented on this recipe

  Fresh ,tasty - delicious. A taste of summer !!!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• James

  31 January 2009

  James rated and commented on this recipe

  

  Excellent - but give it some time to cool before you eat, I found that the last piece eaten the next day was nicer than the quiche the day it was made.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• tanyah

  29 March 2009

  tanyah rated and commented on this recipe

  

  Looks great and tastes superb. I agree to eat it warm rather than hot. I used frozen mint once as didn't have fresh and actually found it better, less overpowering.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Vicky

  20 May 2009

  Vicky rated and commented on this recipe

  

  very successful, just my favorite now

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

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 Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding 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 Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin 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, 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