Mini Pea, Mint & Goat’s Cheese Quiche Recipe

How to Make Mini Pea, Mint & Goat’s Cheese Quiche


  1. Preheat the oven to 180˚C (or 160˚C fan-forced).
  2. Lay out a sheet of baking paper and place a sheet of pastry onto baking paper. Using a 7-8cm fluted-edge cutter, cut out 4 circles and place into a 12-hole cupcake tin. Repeat with remaining 2 sheets of pastry.
  3. Cut a piece of greaseproof paper slightly bigger than the baking tin, scrunch it up and cut into 12 squares. Place a square over each pastry and fill with baking beans (or dried lentils). This is a bit fiddly but it is worth it to have crisp pastry bases!
  4. Cook in the oven for 5-8 minutes, then remove the baking beans and greaseproof paper, remove from oven and let cool.
  5. As the pastry cases cool, beat the egg yolk, milk and chopped mint leaves together. Season lightly with salt and pepper. Mix again.
  6. When the pastry has cooled, cut the goat’s cheese into 1cm cubes and distribute evenly, along with the frozen peas, between the pastry cases.
  7. Place in the oven before pouring the egg mixture into each pastry case – avoid spilling. Be careful not to overfill or it will make it difficult to remove from the tin.
  8. Bake for 15 minutes, or until the quiche fillings have set.
  9. Enjoy warm or chilled.

Tip: Serve either straight away or chilled as a lunchbox treat. Also goes well with salad.