Pea, ham and mint quiche
Serves: 6-8
Prep time: 20 minsTotal time: 
Recipe photograph by Kris Kirkham
Pea, ham and mint quiche
Sweet peas and salty ham are a classic match, and they are brilliant in this creamy quiche, enriched with goat’s cheese and fresh mint
Serves: 6-8
Prep time: 20 minsTotal time: 
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Nutritional information (1 of 6 portions)
Calories
501Kcal
Fat
31gr
Saturates
18gr
Carbs
28gr
Sugars
2gr
Fibre
4gr
Protein
25gr
Salt
1.4gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
For the pastry
- 175g plain flour, plus extra to dust
- 100g cold salted butter, diced
- 50g Parmesan, grated
- 1 medium egg yolk
For the filling
- 300g frozen peas, defrosted and drained
- 5 medium eggs
- 125g soft goat’s cheese
- 60ml single cream
- a few sprigs of fresh mint, leaves picked
- 1 x 110g pack shredded ham hock, or chopped cooked ham
- handful of pea shoots, to serve
Step by step
How to store
The quiche keeps for up to 4 days in the fridge, covered. Warm through gently to serve.
- For the pastry, put the flour and butter in a food processor and blitz to a fine crumb. Add the Parmesan and pulse to mix through, then add the egg yolk and 2 tablespoons of cold water. Blitz until the mixture comes together. Remove from the processor and shape into a disc. Wrap and rest in the fridge for 30 minutes.
- Preheat the oven to 200°C, fan 180°C, gas 6. Lightly flour your work surface and roll out the pastry to a round that’s large enough to line a 20cm diameter tart tin. Press the pastry into the tin and trim the edges. Freeze for 10 minutes.
- Line the tart tin with crumpled baking paper then fill with baking beans or rice. Bake for 20 minutes, or until the pastry has just set and is lightly golden. Remove the baking paper and baking beans and return the tart to the oven for another 5 minutes to completely dry out. Reduce the oven temperature to 180°C, fan 160°C, gas 4.
- Put the peas in a food processor with the eggs, goat’s cheese, single cream and mint leaves. Blitz until smooth. Stir through the ham and some seasoning and then carefully pour the mixture into the tart case.
- Bake for 40 minutes, or until the filling has set with a slight wobble to the touch. Remove from the oven and cool in the tin for at least 30 minutes. Top with pea shoots to serve.
