Pea and Mint Quiche

The perfect picnic treat. I have an obsession with peas and frequently panic if I don’t have a bag in the freezer. They are delicious with mint so don’t hold back when adding it to the mixture. A wee bit of good tangy cheddar finishes the whole thing off. Serve with a scrunch or watercress and dressing.

Step 1:
If you are making your own pastry place all the ingredients in a food processor and blitz until you have a smooth dough. Alternatively rub the butter into the other ingredients until a dough forms.

Step 2:
Cover and chill for 20 mins in the fridge. Preheat the oven to 200C.

Step 3:
Roll out the chilled pastry (bought or homemade) on a lightly floured surface until a couple of millimetres thick. Use it to line a fluted 23cm tart tin (loose bottomed works best) trimming off any excess. Cover with greaseproof and baking beans and blind bake for 10 minutes.

Step 4:
Remove the greaseproof and return to the oven for a further five minutes. For the filling, finely slice the onion and cook on a medium heat with a little oil. The onions should turn translucent. Set aside to cool down.

Step 5:
In a bowl beat the cream and eggs together. Once smooth add the peas, mint roughly torn, seasoning and the cheese. Mix until evenly combined.

Step 6:
Add the now cool onions. Pour this mix into your pastry case and bake for a further 25-30 minutes or until nicely coloured and the eggs have set.