Pea, mint & goat’s cheese quiche

Pea, mint & goat’s cheese quiche

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(16 ratings)

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


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

  • Vegetarian

Nutrition: per serving

  • kcal576
  • fat46g
  • saturates25g
  • carbs32g
  • sugars3g
  • fibre3g
  • protein12g
  • salt0.83g
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  • 300g frozen pea
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • handful mint leaves



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 2 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 284ml pot double cream
  • 4 spring onions, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 200g mild goat's cheese, crumbled

For the pastry

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



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…


  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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Comments, questions and tips

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6th Aug, 2019
Unfortunately I found this rather bland Not for me I m afraid
7th Mar, 2014
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.
4th May, 2013
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.
24th Mar, 2012
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!
10th Oct, 2011
Superb! The mint gives a refreshing taste without making the dish sweetish.
6th Oct, 2011
Great summer dish.
28th Jun, 2011
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
6th Apr, 2011
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.
19th Jan, 2011
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.
20th Apr, 2010
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.


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