Pea, Mint & Goat’s Cheese Quiche Recipe

Introduction

This pea, mint, and goat’s cheese quiche is a fresh and flavorful twist on a classic favorite. With a creamy pea purée base, fragrant mint, and tangy goat’s cheese, it’s perfect for a light lunch or a delightful picnic treat.

Ingredients

• 300g frozen peas
• 3 tbsp olive oil
• Handful of 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

Instructions

1. Step 1: Preheat the oven to 200°C (fan 180°C/gas mark 6). Prepare the pastry by rubbing the cold butter into the flour until the mixture resembles fine breadcrumbs (similar to the first steps in a basic quiche pastry). Add cold water a little at a time until the dough comes together. Chill the pastry for at least 30 minutes.
2. Step 2: While the pastry chills, cook the peas in boiling water for 3 minutes. Drain and refresh under cold water. Using a hand blender, purée the peas with the olive oil until smooth. Stir in the chopped mint leaves and season with salt and pepper.
3. Step 3: Roll out the chilled pastry on a lightly floured surface and line a tart case. Lightly prick the base with a fork, then line the tart with greaseproof paper or foil and fill with baking beans. Blind-bake for 20 minutes, then remove the paper and beans and bake for an additional 5-10 minutes until golden and firm.
4. Step 4: Meanwhile, beat the eggs in a large bowl. Gradually add the double cream and mix well. Stir in the finely sliced spring onions and season to taste with salt and pepper.
5. Step 5: When the tart shell is ready, spread the pea and mint purée evenly over the base. Pour the egg and cream mixture on top, then scatter the crumbled goat’s cheese over everything.
6. Step 6: Bake the filled quiche for 20-25 minutes until the filling is set and lightly golden on top. Allow to cool in the tart case before trimming the edges of the pastry and serving in slices.

Tips & Variations

• Use fresh peas if available for a sweeter flavor and brighter green color.
• For extra crunch, sprinkle toasted pine nuts over the goat’s cheese before baking.
• Swap spring onions for shallots or leeks for a milder onion flavor.
• Add a pinch of nutmeg to the egg and cream mixture to enhance the richness.

Storage

Store any leftover quiche covered in the refrigerator for up to 2 days. Reheat gently in an oven at 160°C until warmed through to keep the crust crisp. It is best enjoyed fresh but can also be served cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this quiche in advance?

Yes, you can prepare the pastry and pea purée ahead of time. Assemble and bake the quiche just before serving for the best texture and flavor.

Can I substitute goat’s cheese with another cheese?

Absolutely. Feta or cream cheese can be used for a similar creamy texture, though the flavor will be less tangy.

Pea, Mint & Goat’s Cheese Quiche Recipe

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★★★★★

4.8 from 112 reviews

• Author: Ben
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This vibrant pea, mint, and goat’s cheese quiche combines a crisp homemade pastry with a creamy, flavorful filling of fresh peas, fragrant mint, mild goat’s cheese, and spring onions. Perfect for a light lunch or picnic, this quiche offers a refreshing twist on a classic savory tart with a delightful blend of textures and flavors.

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Ingredients

Scale 1x2x3x

Pastry:

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

Filling:

• 300g frozen peas
• 3 tbsp olive oil
• Handful mint leaves, chopped
• 4 spring onions, finely sliced
• 2 eggs
• 284ml double cream
• 200g mild goat’s cheese, crumbled

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Instructions

1. Prepare the pastry: Combine the plain flour and cold butter in a bowl and rub together with your fingertips until the mixture resembles fine breadcrumbs. Add a little cold water if necessary to bring the dough together. Form into a ball, wrap in cling film, and chill in the refrigerator while you prepare the filling.
2. Cook and purée peas: Bring a pot of water to a boil and cook the frozen peas for 3 minutes until tender. Drain and rinse under cold water to halt the cooking process. In a blender or with a hand blender, purée the peas with olive oil until smooth. Stir in the chopped mint leaves and season with salt and pepper to taste.
3. Blind bake the pastry case: Roll out the chilled pastry on a floured surface to fit your tart tin. Line the tin with the pastry, prick the base lightly with a fork, then cover with a large circle of greaseproof paper or foil and fill with baking beans. Bake in a preheated oven at 200°C (fan 180°C, gas mark 6) for 20 minutes. Remove the paper and beans, then bake for another 5-10 minutes until the base and sides are biscuit brown and fully cooked. Remove from the oven and reduce the temperature if needed.
4. Prepare the filling mixture: In a large bowl, beat the eggs thoroughly. Gradually add the double cream while continuing to stir. Mix in the finely sliced spring onions and season with salt and freshly ground black pepper.
5. Assemble the quiche: Spread the puréed pea and mint mixture evenly over the blind-baked pastry base. Pour the egg and cream mixture over the peas, then scatter crumbled goat’s cheese on top.
6. Bake the quiche: Return the tart to the oven and bake for 20-25 minutes, or until the filling is set and golden brown on top.
7. Cool and serve: Remove the quiche from the oven and allow it to cool in the tart tin. Once cooled, trim any uneven pastry edges, remove the quiche from the tin, slice, and serve warm or at room temperature.

Notes

• To blind bake pastry, use baking beans or dry rice to prevent the base from puffing up.
• Refreshing the cooked peas under cold water helps preserve their bright green color and stops further cooking.
• For a vegetarian recipe, ensure the double cream and goat’s cheese are suitable for vegetarians.
• This quiche is delicious served warm or cold, making it ideal for picnics or packed lunches.
• Mint leaves can be adjusted according to taste; fresh mint provides a bright, fresh flavor that complements the peas.
• Use a hand blender carefully to avoid over-processing the pea purée into a completely smooth consistency if a bit of texture is preferred.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Quiche & Tart
• Method: Baking
• Cuisine: British

Keywords: pea quiche, mint quiche, goat cheese tart, vegetarian quiche, savory tart, spring onion quiche