Pea, mint & goat’s cheese quiche

Pea, mint & goat’s cheese quiche

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(14 ratings)

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Cooking time

Prep: 40 mins Cook: 40 mins Ready in 1 hour 20 minutes + chilling

Skill level

Easy

Servings

Slices into 8

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
576
protein
12g
carbs
32g
fat
46g
saturates
25g
fibre
3g
sugar
3g
salt
0.83g

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

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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.

Recipe from Good Food magazine, June 2008

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Comments

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PAClarke's picture
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Worked really well as mini quiches. Made 24 but could have done 30 with slightly thinner pastry. Blind baking mini cases in muffin tins was a bit fiddly but definitely worth it. A teaspoon of the pea puree, a tablespoon of egg mixture and three cubes of goat's cheese in each.

topkok68's picture
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Made this for lunch with some veggie friends and they loved it. So simple to prepare yet tastes and looks like a lot if work has gone into it! Will be making this on a regular basis although may try experimenting with milk instead of cream to cut down a bit on the fat and calories.

lizelleb's picture
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This is a very yummy quiche! To make the recipe a bit lighter, I used shop-bought "light" shortcrust pastry (30% less fat) and used semi skimmed milk instead of double cream. It still came out absolutely delicious!

kyra9682's picture
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Superb! The mint gives a refreshing taste without making the dish sweetish.

louise77's picture
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Great summer dish.

hodsonc's picture
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This had a lovely summery taste and a great texture. I used milk instead of cream to cut the calories and chedder instead of goats cheese and it still tasted delicious! It is now one of my favorite summer quiches

emmafrost's picture
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I used slightly more of the pea mix and slightly less goat's cheese as it was what I had but it still turned out great. Will definitely make again. Ideal for a picnic.

marylouise17's picture
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Superb! A really different and delicious, fresh-tasting quiche. I served it warm, as it was winter when I tried it, but I do agree that it is even tastier cold. It would make a great treat on a hot summer's day.

djwinkles's picture
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I made this quiche today as my contribution to a buffet at our WI darts competition. It was a great success and I felt a fraud with all the fuss that was made about how good it was, as it was so easy to make. (I cheated with the pastry and used shop bought though). Several ladies asked me to pass on the recipe.

vika_acd's picture
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very successful, just my favorite now

tanyah's picture
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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.

bigjimbo's picture
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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.

jones01's picture

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

dlittlewood's picture

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!

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