This feta and green pea quiche is perfect for spring brunch parties with a bright green filling, avocado pastry, and pea shoot topping. This is an easy six-ingredient recipe with simple ingredients that gives major spring vibes.
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I usually prefer my eggs fried on top of avocado toast or poached in a breakfast salad but Jamie Oliver inspired me to try a quiche. His beautiful bright green quiche hooked me and I had to try it.
In my version, I pair green peas with feta cheese for its tanginess and top it with pea shoots and extra crumbled feta cheese.
But aside from the bright green quiche filling, the other main attraction in this recipe is the pastry - made using the fatty goodness of avocados. Once I saw Jamie doing this, I knew I had to try it!
Using the fat of the avocado to make pie crust not only gives nutritional benefits but also makes the crust dairy-free and vegan. Love it! (Of course if you're vegan, don't fill it with eggs, but the idea is there.)
This bright green quiche screams spring to me and it's so delicious - perfect for an early spring brunch menu. Pair it with croissant baked French toast.
Ingredients
See the recipe card for exact amounts.
- eggs: 3 large eggs
- peas: use frozen peas for easy availability. No need to thaw them.
- feta cheese: Crumble the cheese as you add it to the blender.
- all-purpose flour: regular all-purpose flour is used for this crust. Make sure to weigh it or measure cups by scooping flour into the cup and not by using the cup as a scoop. This can result in too much flour.
- avocado: you'll need to weigh the avocado to see how much oil needs to be added.
- olive oil: if you'd rather not use this, just use more avocado to reach 3.5 oz (100 grams) of avocado flesh.
- pea shoots: this is optional but makes for a nice presentation and gives good texture.
- salt and pepper: season the quiche filling with a bit of kosher salt and freshly ground black pepper.
- cold water: Measure ¼ cup of water and add an ice cube or two. Start with 2 tablespoons of the water and use more as needed.
Substitutions
- feta cheese: in Jamie's recipe, he uses cheddar cheese so feel free to try a white cheddar if you're not a fan of feta cheese. Add the grated cheese when you would add the feta. Use a vegetable peeler to create shavings for serving.
Use a store-bought crust for a super quick shortcut to making this recipe.
Instructions
Prep Tips
For this recipe and the ratio of fat to flour, you'll need 3.5 oz (100 grams) of avocado flesh. After peeling and deseeding my avocado I was left with 2.7 (75 grams) of avocado flesh. Use olive oil to bring the total amount to 3.5 oz or use a portion of another avocado.
- In a large bowl, add the avocado, olive oil, and flour.
- Bring the mixture together by hand or using a fork.
- Add cold water just until you can bring the dough together in a ball. Wrap the dough with a sheet of plastic wrap and let it rest for 15-20 minutes.
- Once the dough has rested, place it on a lightly floured surface and roll it out to about a ¼ inch in thickness.
- Roll the sheet of dough over the rolling pin.
- Unroll the dough onto the tart pin.
- Lift the edges of the dough and press the dough into the bottom edges of the tart pin.
- Run the rolling pin over the top of the tart pin to cut off the excess dough.
- Poke the bottom with a fork and then set tart pan on a baking tray and bake for about 10 minutes or until lightly golden brown.
- To make the filling, add the eggs, peas, and feta cheese to a blender jar. Season with salt and pepper. Blend until smooth.
- Once the crust is done pour the egg mixture in without cooling the crust and return it to the oven.
- Bake for about 15 minutes or until the filling is set.
To serve, toss the greens with some olive oil and lime juice. Season with salt and pepper, and place on top of the quiche. Add more crumbled feta cheese, slice and serve.
Tips for making green pea quiche
- Using frozen peas makes this recipe available all year long. Need a hit of spring over a long winter? Make this quiche to brighten up a snowy weekend.
- Piercing the crust with a fork before baking it helps prevent the bottom from puffing up.
- Use a tart pan with a removable bottom, this makes it easy to take the quiche out once it's cooked.
- You can use a food processor for the pastry if you'd rather. Make sure to pulse gently so you don't overwork the flour.
- You can use a pie pan instead of a tart tin but this can make it harder to serve the quiche.
What to serve with quiche
This quiche make a great addition to a brunch table. Add orange ricotta pancakes, cottage cheese toast, or a breakfast salad to complete the spread.
Storage
Store leftover quiche in the fridge for up to 3-4 days. This quiche is best served the day of but I do gently microwave leftovers.
FAQs
No, for this quiche recipe the peas are blended with eggs and will cook with the filling in the oven.
Recipe
Green Pea and Feta Quiche with Avocado Pastry
Ingredients
- 100 grams avocado 3.5 oz
- 2 tablespoons olive oil approximately
- 200 grams all-purpose flour
- 3 large eggs
- 90 grams feta cheese 3 oz
- 150 grams frozen peas 5 oz
- pea shoots optional
- lime juice optional
Instructions
- Make the pastry: Peel the avocado and weigh the flesh. You'll need 3.5 oz (100 grams). Either use a portion of a second avocado or top it up with olive oil. Add the avocado and oil if using to a bowl with the flour and mix by hand until fully and evenly combined.
- Add an ice cube to ¼ cup cold water. Add as much water as needed to the flour mixture to bring the dough together in a ball. Start with 2 tablespoons.
- Wrap in plastic wrap and let rest for 15 minutes.
- Preheat the oven to 400℉ (200℃).
- Bake the crust: Roll the dough into about a ¼-inch thick circle.
- Roll the dough around the rolling pin to pick it up and then place it on top of the tart pan, unrolling the dough.
- Lift the edges of the dough and tuck the dough into the bottom edges of the tart pan.
- Roll the rolling pin across the top, cutting the excess dough. Remove the excess dough.
- Poke the bottom with a fork and place the pan on a baking tray.
- Bake for 10 minutes or until lightly golden brown.
- Make the filling: Meanwhile, combine the eggs, peas, and feta cheese in a blender jar. Season with salt and pepper and blend until smooth.
- Pour directly into the cooked crust without cooling and return to the oven.
- Bake for 15 minutes or until the filling is set.
- Toss the pea shoots with olive oil and lime juice if using.
- Remove the baked quiche from the oven and use long oven gloves to protect your arms while you push the bottom of the tart pan up and remove the edge part. Slide the quiche onto a serving platter.
- Garnish the cooked quiche with the pea shoots and more crumbled feta cheese, optional.
- Slice into 6 slices and serve.
Equipment
- 9" Tart Pan with removable bottom
Video
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to purchase through my link, at no extra cost to you.
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