Pea, mint and goat's cheese quiche

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Pea, mint and goat's cheese quicheMy son's girlfriend is a vegetarian so when she visits I use this as an excuse to try out some new recipes (not that I need an excuse!). I saw this quiche recipe in Late Spring 2009 issue of BBC Easy Cook and thought it would be nice for lunch.

500g shortcrust pastry (I cheated and used frozen pastry)
300g frozen peas
3tbsp olive oil
handful of mint leaves, chopped
2 eggs
284mltub double cream
4 spring onions, finely sliced
200g mild goat's cheese, crumbled

Pea, mint and goat's cheese quicheTurn the oven to fan 180C/conventional 200C/gas 6. roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tart tin. use our rolling pin to lift it up, then drape over the tart case, so there is an overhang of pastry on the sides. Gently push the pastry into the corners of the tin. Chill in the fridge for 20 minutes.

Pea, mint and goat's cheese quicheWhile the pastry is chilling, cook the peas in boiling water for 3 minutes, then drain and refresh under cold water. Use a hand blender to puree the peas with the oil then stir in the mint and season.
Pea, mint and goat's cheese quicheLightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper, then fill with baking beans. Bake the tart case for 20 minutes, remove the paper and beans, then continue to cook for 5-10 minutes until it is biscuit brown.
Pea, mint and goat's cheese quicheMeanwhile beat the eggs in a large bowl. Gradually add the cream and stir in the onions. Season.
Pea, mint and goat's cheese quicheWhen the case is cooked spoon and spread the peas over the base, pour over the egg mix, then scatter over the goat's cheese.
Pea, mint and goat's cheese quicheBake for 20-25 minutes, until set and golden brown, Leave to cool in the case, trim the edges of the pastry, then remove and serve in slices.
Pea, mint and goat's cheese quiche

Related Site

-easyrecipesofchicken

-recipesoffoodanddrink

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Title: Pea & Mint Risotto

Pea & Mint Risotto

Title: Pea, bacon and mint risotto

Serves 2 (more generously than I thought!)

2 tablespoons finely chopped onion
130g arborio risotto rice
100ml white wine
750ml hot chicken stock (start with a litre to be safe)
100g frozen peas
4 rashers bacon, fried and chopped
40g parmesan cheese
a few mint leaves, shredded
salt and pepper

Over a low heat, soften the onion in a saute pan until translucent. Increase the heat and add the rice. Stir for 1 minute. Add the wine. Reduce. Add a ladle of stock, reduce until all the stock has absorbed and repeat for 15 minutes or so until the rice is almost cooked but has a little bite to it. Add the peas, bacon, mint and parmesan, and a final ladle of stock, and simmer for 2 minutes, stirring occasionally. Serve in warmed bowls.

N.B. Goat's cheese is also really good instead of Parmesan in this recipe.






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