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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
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