The Simple Things

Taking time to live well
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Recipe and image: Ben Mostyn and Annie Brettell

Recipe and image: Ben Mostyn and Annie Brettell

Recipe: Pea, mint, spinach and goat’s cheese quiche

Lottie Storey July 28, 2016

This quiche is simple to make and packed with summery flavours

Turn to page 34 of August's The Simple Things for the full riverbank picnic menu: Pork and egg pie with a lattice top, Pea, mint, spinach and goat’s cheese quiche, Potato salad, and Meringue kisses. 

Pea, mint, spinach and goat’s cheese quiche

280g plain flour, plus extra for dusting the work surface
140g cold butter, cut into little pieces
6 tbsp cold water
300g frozen peas
handful of mint leaves
3 tbsp olive oil
2 eggs
284ml double cream
200g goat’s cheese
handful of baby spinach, wilted and water squeezed out in a tea towel

1 In a blender, combine the butter, water and flour until it resembles breadcrumbs. Roll up in to a ball and cover in clingfilm and rest in the fridge until ready*.

2 Cook the peas for 3 mins in boiling water, then drain and chill under the cold tap. In a hand blender, whizz together the peas, mint and olive oil, and season to taste.

3 Preheat oven to 200C/Fan 180C/400F.

4 Roll the pastry out on a floured surface to a circle about 3cm bigger than a 25cm tin. Drape the pastry over the tin and gently push the pastry into place using a little scrap of pastry. Leave a little pastry over the edge of the tin; this can be removed later. Chill in fridge for 10-15 mins.

5 Lightly prick the base of the tart and line with baking paper and ceramic baking beans. Blind bake for 20 mins, then carefully remove the beans and bake for a further 5-10 mins until lightly browned.

6 While the pastry is baking, beat the eggs in a large bowl. Add the cream and season.

7 When the case is ready, spread the pea mixture over the bottom of the tart case. Pour over the egg mixture. Scatter the crumbled goat’s cheese and wilted spinach over the top of the quiche.

8 Bake for 20-25 mins until set and the top is browned. Trim the edges of the pastry off and leave to cool on a wire rack. 

 

*Or buy shortcrust pastry readymade from the supermarket if you’re short on time or inclination. 

 

More from the August issue:

Featured
Aug 27, 2016
Wellbeing: How to embrace idleness
Aug 27, 2016
Aug 27, 2016
Aug 18, 2016
Recipe: Raspberry, apricot and orange ice lollies
Aug 18, 2016
Aug 18, 2016
Aug 16, 2016
Competition: Win one of three natural skincare hampers from MOA worth £110
Aug 16, 2016
Aug 16, 2016

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Sep 2, 2023
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Jul 1, 2023
Recipe | Ginger & Orange Chocolate Biscuit Fridge Cake
Jul 1, 2023
Jul 1, 2023
  Buy ,  download  or  subscribe   See the sample of our latest issue  here   Buy a copy of our latest anthology:  A Year of Celebrations   Buy a copy of  Flourish 2 , our wellbeing bookazine  Listen to  our podcast  - Small Ways to Live Well

Get hold of your copy of this month's The Simple Things - buy, download or subscribe

View the sampler here

InEating, Gathering Tagsissue 50, recipe, picnic, summer, outdoors
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  Buy ,  download  or  subscribe   See the sample of our latest issue  here   Buy a copy of our latest anthology:  A Year of Celebrations   Buy a copy of  Flourish 2 , our wellbeing bookazine  Listen to  our podcast  - Small Ways to Live Well
Feb 27, 2025
Feb 27, 2025

Buy, download or subscribe

See the sample of our latest issue here

Buy a copy of our latest anthology: A Year of Celebrations

Buy a copy of Flourish 2, our wellbeing bookazine

Listen to our podcast - Small Ways to Live Well

Feb 27, 2025
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The Simple Things is published by Iceberg Press

The Simple Things

Taking time to live well

We celebrate slowing down, enjoying what you have, making the most of where you live, enjoying the company of of friends and family, and feeding them well. We like to grow some of our own vegetables, visit local markets, rummage for vintage finds, and decorate our home with the plunder. We love being outdoors and enjoy the satisfaction that comes with a job well done.

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