Name: Pea, mint & goat’s cheese quiche
Cook time: 40 min
Total time: 1 h 20 min
Yield: Slices into 8
Cuisine: British
Ingredients: 300g frozen pea; 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

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Pea, mint & goat’s cheese quiche

Pea, mint & goat’s cheese quiche

Barney Desmazery

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Slices into 8

Easy

Prep: 40 mins

Cook: 40 mins

Ready in 1 hour 20 minutes + chilling

A star rating of 4.7 out of 5.27 ratingsRate

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

Vegetarian

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Parmesan, poppy seed & caraway twists

A star rating of 4.2 out of 5.7 ratings

Ingredients

Nutrition

Units:

MetricUS

300g frozen pea
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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Nutrition: per serving

kcal576
fat46g
saturates25g
carbs32g
sugars3g
fibre3g
protein12g
salt0.83g

low

Method

step 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.
step 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.
step 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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A star rating of 4.7 out of 5.27 ratings

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