Green Pea and Feta Quiche with Avocado Pastry

Quiche on a plate with a green filling topped with pea shoots and feta cheese.

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5 from 1 vote

Green Pea and Feta Quiche with Avocado Pastry

A fresh spring-inspired quiche with green peas, feta cheese, and pea shoots. Perfect brunch or a weeknight dinner.

Prep Time10

Cook Time25

Resting Time10

Total Time45

Course: Breakfast

Cuisine: French

Servings:

Calories: 286kcal

Author: Jacqueline Piper

Equipment

9" Tart Pan with removable bottom

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

US Customary - Metric

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 1/4 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 1/4-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.

Video

Notes

Use a store-bought crust for a quick shortcut.

Using frozen peas makes this recipe available all year long.

Piercing the crust with a fork before baking 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.

Inspired by Jamie Oliver

Nutrition