Pea and Mint Quiche Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">225g plain flour</li><li class="ingredients-single-item">125g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">250g frozen peas (or fresh peas when in season)</li><li class="ingredients-single-item">30g fresh mint leaves, finely chopped</li><li class="ingredients-single-item">3 large eggs</li><li class="ingredients-single-item">250ml double cream</li><li class="ingredients-single-item">100ml whole milk</li><li class="ingredients-single-item">150g Gruyère cheese, grated (or mature Cheddar)</li><li class="ingredients-single-item">100g feta cheese, crumbled</li><li class="ingredients-single-item">1 small onion, finely diced</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">½ tsp freshly grated nutmeg</li><li class="ingredients-single-item">Salt and freshly ground black pepper to taste</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) loose-bottomed tart tin</li><li class="equipment-single-item">Baking beans or uncooked rice for blind baking</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Food processor (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pastry. Place the flour and salt in a large bowl or food processor. Add the cold cubed butter and rub with your fingertips (or pulse in the processor) until the mixture resembles fine breadcrumbs. Working with cold butter creates small pockets of fat that will steam during baking, creating flaky layers in your pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg yolk and 2 tablespoons of ice-cold water, then mix until the dough just comes together, adding the additional tablespoon of water only if needed. The dough should be cohesive but not sticky. Form into a disc, wrap in cling film and refrigerate for at least 30 minutes. This resting period allows the gluten to relax, preventing shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the pastry is chilling, prepare your filling. Heat the olive oil in a frying pan over medium heat and gently cook the diced onion until soft and translucent but not browned, about 5-7 minutes. Set aside to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>If using frozen peas, place them in a colander and pour over boiling water to defrost. Drain thoroughly and pat dry with kitchen paper. Too much moisture will make your quiche soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 180°C (160°C fan). Roll out the chilled pastry on a lightly floured surface to about 3-4mm thickness, making it large enough to line your tart tin with some overhang. Carefully lift the pastry using your rolling pin and drape it over the tin.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gently press the pastry into the corners of the tin without stretching it. Roll your rolling pin over the top to trim the excess, then prick the base all over with a fork. This prevents air bubbles from forming during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Line the pastry case with baking parchment and fill with baking beans or uncooked rice. Blind bake for 15 minutes, then remove the beans and paper and bake for a further 5-7 minutes until the base is dry and pale golden. The blind baking ensures your pastry base won't become soggy when filled.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>While the pastry case is baking, whisk together the eggs, cream, and milk until well combined. Stir in the cooled onions, 120g of the Gruyère cheese, the feta cheese, most of the mint (saving some for garnish), nutmeg, salt, and pepper.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Once the pastry case is ready, reduce the oven temperature to 170°C (150°C fan). Scatter the peas evenly over the bottom of the pastry case, then carefully pour in the egg mixture. The proteins in the eggs will coagulate as they cook, setting the filling to a tender, custard-like texture.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Sprinkle the remaining Gruyère over the top and bake for 30-35 minutes until the filling is set but still has a slight wobble in the center. The quiche will continue cooking slightly as it cools, so avoid overbaking which can make the filling rubbery.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the quiche to cool in the tin for at least 15 minutes before removing. This resting time allows the filling to set properly, making it easier to slice cleanly.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Sprinkle with the reserved fresh mint before serving. The quiche is delicious warm or at room temperature, perfect for a spring lunch with a crisp green salad. It will keep in the refrigerator for up to 3 days and can also be frozen for up to a month.</li></ol>