Pea, Mint & Goat’s Cheese Quiche
This delightful pea and goat's cheese tart is a refreshing and elegant dish that's perfect for any occasion. The creamy goat's cheese pairs beautifully with the fresh, minty pea puree, all wrapped in a buttery, flaky pastry. With its vibrant colors and rich flavors, this tart is sure to impress your guests and leave them wanting more.
— Constant Cookbook
Ingredients
- 300g frozen peas
- 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
Instructions
- 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.
Cook Time
40M
Prep Time
PT40M
Yield
Slices into 8
Nutrition
- Calories: 576 calories
- Fat Content: 46 grams fat
- Saturated Fat Content: 25 grams saturated fat
- Carbohydrate Content: 32 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 12 grams protein
- Sodium Content: 0.83 milligram of sodium
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