PEA AND GOATS CHEESE QUICHE
Pea & Goat's Cheese Quiche
One Family Recipe, Adapted for Little Ones
A fresh summer quiche packed with peas, mint and creamy goat's cheese. Perfect for picnics, lunches, garden gatherings and family meals, with baby-friendly mini quiches made from the same ingredients.
IngredientS
Pastry
Option 1
- 1 sheet ready-made shortcrust pastry
Option 2 – Homemade Pastry
- 290g plain flour
- 145g cold butter, diced
Filling
- 5 medium eggs
- 200ml double cream
- 200ml full-fat milk
- 400g peas (fresh or frozen)
- 45ml olive oil
- 250g mild goat's cheese
- 2–3 sprigs fresh mint
- 2 large tsp dried mint
- Spring onions, finely sliced
- Salt and black pepper (adult portion only)
Method
1. Prepare the Pastry
Roll out the pastry and line a deep 23cm quiche tin.
Prick the base all over with a fork. Line with greaseproof paper and fill with baking beans.
Tip: I like to use a perforated quiche tin (one with holes in the base) as it helps create a crisp, less soggy pastry.
Blind bake at 200°C (180°C fan) for 20 minutes.
Remove the baking beans and paper and allow the pastry case to cool slightly.
Tip: I like to use a perforated quiche tin (one with holes in the base) as it helps create a crisp, less soggy pastry.
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2. Prepare the Egg Mixture
In a large bowl whisk together:
- 5 medium eggs
- 200ml double cream
- 200ml full-fat milk
Once combined, pour 100ml of the mixture into a separate bowl and set aside for the baby quiches.
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3. Make the Pea & Mint Mixture
Steam the peas until soft.
Transfer to a food processor (or use a hand blender) and blend with:
- Fresh mint
- Dried mint
- Olive oil
Blend until fairly smooth whilst retaining a little texture.
Remove 85g of the pea mixture and set aside for the baby quiches.
Season the remaining pea mixture with:
- A good pinch of salt
- Black pepper to taste
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4. Assemble the Adult Quiche
Spread the seasoned pea mixture evenly across the base of the pastry case.
Slowly pour over the remaining egg, cream and milk mixture. Pour gently to help maintain two distinct layers.
Crumble over 200g goat's cheese, leaving it rustic and uneven rather than perfectly distributed.
Scatter over sliced spring onions.
Bake at 200°C (180°C fan) for approximately 35 minutes, or until set with a slight wobble in the centre.
Allow to cool slightly before serving.
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Baby Mini Quiches
1. Prepare the Baby Filling
Whisk the reserved 85g pea mixture into the reserved 100ml egg mixture.
Add:
- 50g mild goat's cheese
Mix gently to combine.
Bake
Lightly spray a mini muffin or mince pie tin with olive oil spray.
Divide the baby mixture evenly between the moulds.
Bake at 200°C (180°C fan) for approximately 12 minutes, or until just set.
Allow to cool before serving.
Serve with:
- Pea shoot salad
- Fresh mint leaves
- Crusty bread
- A chilled glass of something lovely
For Little Ones
- Suitable from 6 months+ when developmentally ready for solids.
- Serve whole for confident self-feeders or cut into strips for easier handling.
- Always supervise while eating and adapt portions to suit your baby's stage.
Freezer Friendly
These mini quiches freeze beautifully. Allow to cool completely, then freeze in an airtight container for up to 3 months.
To serve, thaw overnight in the fridge or reheat from frozen in the oven at 180°C for 10–15 minutes until piping hot throughout. Allow to cool to a safe temperature before serving.
I like to freeze the mini quiches individually on a tray first, then transfer them to a freezer bag. This makes it easy to grab just one or two portions when needed.
