Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Pea and Mint Quiche

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Pea and Mint Quiche

    A classic combination of tender peas, tasty bacon and mint in short crumbly pastry. It's perfect served warm with a crisp leaf salad. Allow to cool completely to take on a picnic, or to add a slice your lunch box.

    • Preparation time: 10 minutes, plus chilling
    • Cooking time: 50 minutes
    • Total time: including chilling 60 minutes 20 minutes

    Serves: 8


    • 1 tbsp plain flour
    • 500g pack Saxby's Short Pastry
    • 6 rashers smoked streaky bacon, chopped into 1cm pieces
    • 2 shallots, finely sliced
    • 2 cloves garlic, finely chopped
    • 454g bag frozen garden peas, thawed
    • 6 large eggs
    • 284ml pot single cream
    • 20g pack fresh mint, chopped


    1. Preheat the oven to 200°C, gas mark 6. Place a deep, round 20cm springform or loose-bottomed cake tin on a baking tray. On a lightly floured surface, roll out the pastry to a 24cm circle. Lift into the tin, pressing gently into the base and sides. Prick the base with a fork, then chill the case in the fridge for 20 minutes while you make the filling.
    2. Heat a large non-stick frying pan and gently cook the bacon for 2-3 minutes until golden. Add the shallots and cook for a further 2-3 minutes. Stir in the garlic and peas, and toss together well. Remove from the heat and leave to cool.
    3. Place the eggs in a bowl and beat with the cream and mint. Season and add the cooled pea mixture and stir together well. Spoon the mixture into the chilled pastry shell. Bake for 45 minutes. If the top starts to brown too quickly, place a sheet of foil over the top. The surface should be a light golden colour, not too brown.
    4. Leave to stand for 10 minutes after removing from the oven. It will set further as it cools. Serve hot or cold with a watercress salad.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars