Pea Mint Goats Cheese Quiche Recipes

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PEA, MINT & GOAT'S CHEESE QUICHE



Pea, mint & goat's cheese quiche image

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

Provided by Barney Desmazery

Categories     Afternoon tea, Buffet, Dinner, Lunch, Main course, Side dish, Snack, Starter, Supper

Time 1h20m

Yield Slices into 8

Number Of Ingredients 9

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

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 576 calories, Fat 46 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.83 milligram of sodium

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