Pea Mint Quiche

The first time I made this Pea Mint Quiche, I’ll admit I was slightly hesitant. Peas and mint in a quiche? It sounded perhaps a little too unconventional, even for my adventurous palate. My family, accustomed to classic Lorraine or simple spinach quiches, raised skeptical eyebrows when I mentioned the ingredients. However, the vibrant green of the peas and the intoxicating freshness of the mint promised something unique, something perfect for the burgeoning warmth of spring. I decided to forge ahead, intrigued by the potential flavour combination. The result? An absolute revelation! The delicate sweetness of the peas paired beautifully with the cool, bright notes of fresh mint, all enveloped in a rich, creamy, savoury custard and encased in a perfectly crisp, buttery crust. It wasn’t just good; it was spectacular. It became an instant hit. My initially skeptical family devoured it, asking for seconds and declaring it one of the best quiches they’d ever tasted. It’s light yet satisfying, elegant yet surprisingly simple to prepare. Since that first success, this Pea Mint Quiche has become a staple in our household, especially for spring brunches, light lunches on the patio, and even elegant additions to picnic baskets. It’s a recipe that consistently impresses guests and brings a touch of sunshine to the table, proving that sometimes, the most unexpected combinations yield the most delightful results. It’s more than just a meal; it’s a celebration of fresh, seasonal flavours that brightens any occasion. The vibrant colour alone is enough to lift spirits, and the taste confirms its status as a truly special dish.

Ingredients

Here’s what you’ll need to create this vibrant and flavourful Pea Mint Quiche. Each component plays a crucial role in achieving the perfect balance of texture and taste.

• 1 (9-inch) Unbaked Pie Crust: (Store-bought or homemade) Provides the essential buttery, flaky base for the quiche. Ensure it’s deep enough to hold the filling. A pre-made crust saves time, but a homemade pâte brisée offers superior flavour and texture if you have the time.
• 1 tablespoon Olive Oil: Used for sautéing the shallot, adding a subtle fruity note and preventing sticking.
• 1 large Shallot, finely chopped: (About 1/3 cup) Lends a delicate, mild onion flavour that complements the peas and mint without overpowering them. You could substitute with a small yellow onion or the white parts of two green onions if needed.
• 1 ½ cups Frozen Peas, thawed: The star ingredient, providing bursts of sweetness, vibrant green colour, and a tender texture. Thawing them first ensures they cook evenly and don’t release excess water into the quiche. Pat them dry after thawing.
• ¼ cup Fresh Mint Leaves, tightly packed and roughly chopped: Delivers the signature cool, aromatic freshness that makes this quiche unique. Use fresh mint only; dried mint won’t provide the same bright flavour.
• 4 large Eggs: The foundation of the custard filling, providing structure and richness. Use good quality, fresh eggs for the best flavour.
• 1 ¼ cups Heavy Cream: (Or half-and-half for a slightly lighter version) Creates the smooth, luxurious, and creamy texture of the quiche custard. Heavy cream yields the richest result.
• ½ cup Whole Milk: Works in tandem with the cream to achieve the perfect custard consistency – rich but not overly heavy.
• ½ cup Grated Gruyère Cheese: (About 2 ounces) Adds a nutty, savoury depth and helps bind the filling. You could also use Swiss, mild cheddar, or even crumbled feta for a different flavour profile.
• ½ teaspoon Salt: Enhances all the other flavours in the quiche. Adjust slightly based on the saltiness of your cheese.
• ¼ teaspoon Black Pepper, freshly ground: Adds a gentle warmth and spice to balance the sweetness of the peas and the richness of the custard. Freshly ground pepper offers the best flavour.
• Pinch of Nutmeg, freshly grated (optional): A classic quiche addition that complements the creamy custard and adds a subtle warmth. Freshly grated nutmeg is far superior in flavour to pre-ground.

Instructions

Follow these steps carefully to ensure your Pea Mint Quiche turns out perfectly, with a crisp crust and a beautifully set, flavourful filling.

1. Prepare the Crust (Blind Bake): Preheat your oven to 375°F (190°C). Carefully place your unbaked pie crust into a 9-inch pie plate or quiche dish. Gently press it into the bottom and up the sides. Trim any excess dough, leaving about a ½-inch overhang, then crimp the edges decoratively. Prick the bottom of the crust all over with a fork – this helps prevent it from puffing up unevenly. Line the crust with parchment paper or aluminum foil, ensuring it covers the bottom and sides. Fill the lined crust with pie weights, dried beans, or uncooked rice. This process, known as blind baking, is crucial for preventing a soggy bottom. Bake for 15 minutes. Carefully remove the parchment paper/foil and weights. Return the crust to the oven and bake for another 5-7 minutes, or until the bottom looks dry and lightly golden. Remove the crust from the oven and set it aside. Reduce the oven temperature to 350°F (175°C). Blind baking partially cooks the crust, ensuring it remains crisp even after the wet filling is added.
2. Sauté the Shallot: While the crust is blind baking, heat the olive oil in a small skillet over medium heat. Add the finely chopped shallot and cook, stirring occasionally, for 3-4 minutes, or until softened and translucent but not browned. This step mellows the shallot’s flavour and releases its aromatic qualities. Remove from heat and set aside.
3. Prepare the Custard Base: In a large bowl, whisk the eggs together until the yolks and whites are well combined but not overly frothy. Whisking too vigorously can incorporate excess air, which might cause the quiche to puff up dramatically in the oven and then collapse upon cooling. Gently whisk in the heavy cream and whole milk until smooth.
4. Combine Filling Ingredients: Add the cooked shallots, thawed peas, chopped fresh mint, grated Gruyère cheese, salt, freshly ground black pepper, and optional pinch of nutmeg to the egg mixture. Stir gently with a spatula or wooden spoon until everything is evenly distributed. Be careful not to overmix. The goal is just to combine the ingredients harmoniously within the custard.
5. Fill the Crust: Carefully pour the prepared filling mixture into the partially baked pie crust. Ensure the peas and cheese are distributed evenly throughout the filling. If necessary, gently nudge ingredients around with your spatula for an even spread. The filling should come close to the top edge of the crust but not overflow.
6. Bake the Quiche: Place the quiche dish on a baking sheet (this catches any potential spills and makes it easier to transfer in and out of the oven). Carefully transfer the baking sheet with the quiche into the preheated 350°F (175°C) oven. Bake for 35-45 minutes, or until the custard is set and the top is lightly golden brown. The center should no longer jiggle excessively when the dish is gently shaken; it should have only a slight wobble. You can also test for doneness by inserting a thin knife near the center – it should come out clean. If the edges of the crust start to brown too quickly before the filling is set, you can loosely tent the edges with aluminum foil.
7. Rest the Quiche: Once baked, carefully remove the quiche from the oven and place it on a wire rack. Let it rest for at least 15-20 minutes before slicing and serving. This crucial resting period allows the custard to fully set, making it much easier to slice cleanly and improving the overall texture. Attempting to slice it while piping hot can result in a runny filling.
8. Serve: Slice the rested Pea Mint Quiche into wedges and serve warm or at room temperature. Garnish with a few extra fresh mint leaves or a sprinkle of peas, if desired.

Nutrition Facts

Please note that these values are approximate and can vary based on specific ingredients used (e.g., type of crust, fat content of dairy, specific cheese).

• Servings: 6-8 slices
• Calories per Serving: Approximately 350-450 kcal (based on 8 servings)
• Protein: Provides a good source of protein (approx. 12-15g per serving), primarily from the eggs, dairy, and cheese, essential for muscle maintenance and satiety.
• Fat: Contains significant fat (approx. 25-35g per serving), mostly from the heavy cream, cheese, eggs, and pie crust. This contributes to the rich flavour and texture. Includes saturated and unsaturated fats.
• Carbohydrates: Primarily from the pie crust and peas (approx. 15-20g per serving). The peas also contribute some dietary fiber.
• Sodium: Content varies based on added salt and cheese used (approx. 400-600mg per serving). Be mindful if using salty cheeses like feta.
• Fiber: Contains some dietary fiber (approx. 2-3g per serving), mainly from the peas and whole-wheat crust if used, aiding digestion.

Preparation Time

This timeframe provides an estimate for making the Pea Mint Quiche from start to finish, including passive time.

• Preparation Time: 25 minutes (Includes chopping shallot and mint, mixing filling, preparing crust for blind baking if using store-bought. Add 20-30 minutes if making crust from scratch).
• Cook Time: 55-65 minutes (Includes 20-22 minutes for blind baking the crust and 35-45 minutes for baking the filled quiche).
• Resting Time: 15-20 minutes (Essential time after baking before slicing).
• Total Time: Approximately 1 hour 35 minutes to 1 hour 50 minutes (using store-bought crust).

This schedule ensures each step, including the crucial blind baking and resting, is accounted for, resulting in a perfectly executed quiche.

How to Serve

This Pea Mint Quiche is wonderfully versatile. Here are some ideas for serving it to make a complete and delicious meal:

• Temperature:
  • Warm: Serve fresh from the oven (after resting) for the ultimate comforting experience, where the cheese is melty and the custard is tender.
  • Room Temperature: Equally delicious served at room temperature, making it perfect for buffets, picnics, or make-ahead meals. The flavours often meld and become even more pronounced as it cools slightly.
• Accompaniments:
  • Salads:
    • A simple green salad with a light vinaigrette (lemon or white balsamic works well) provides a fresh counterpoint.
    • A bright tomato and cucumber salad adds acidity and crunch.
    • A light quinoa or couscous salad with lemon and herbs complements the quiche nicely.
    • Arugula salad with shaved Parmesan and a lemon dressing offers a peppery contrast.
  • Soups:
    • Pair with a light, chilled soup in summer, like gazpacho or cucumber soup.
    • A creamy tomato soup or a simple vegetable broth works well in cooler weather.
  • Bread:
    • Serve with slices of crusty baguette or sourdough bread to soak up any leftover custard or dressing from the salad.
    • Warm bread rolls are always a welcome addition.
  • Fruit:
    • A side of fresh berries or sliced melon adds a touch of sweetness and freshness, especially for brunch.
• Occasions:
  • Brunch: The star of a spring or summer brunch menu.
  • Lunch: A satisfying yet elegant lunch option, served with a side salad.
  • Light Dinner: Perfect for a lighter evening meal, perhaps with a simple soup.
  • Picnics & Potlucks: Travels well once cooled and tastes great at room temperature.
  • Appetizer: Cut into smaller squares or wedges for a sophisticated party appetizer.
• Garnishes:
  • A sprinkle of fresh, chopped mint leaves just before serving enhances the aroma.
  • A few whole peas scattered on top add visual appeal.
  • A light dusting of paprika or a drizzle of high-quality olive oil can add flair.

Additional Tips

Elevate your Pea Mint Quiche from great to absolutely perfect with these helpful tips:

1. Master Blind Baking: Don’t skip or rush the blind baking step. It’s the single most important technique for achieving a crisp bottom crust that doesn’t become soggy from the wet filling. Ensure the weights fill the liner completely to support the sides.
2. Fresh Mint is Non-Negotiable: The bright, cool flavour of fresh mint is central to this recipe. Dried mint has a completely different, often musty flavour profile and will not yield the desired refreshing taste. Use generously packed fresh mint leaves.
3. Don’t Overbake the Custard: Bake the quiche just until the center is almost set (it should have a slight wobble). It will continue to cook and set further from residual heat as it rests. Overbaking leads to a rubbery texture and can cause the custard to crack.
4. Thaw and Dry Peas Properly: Ensure your frozen peas are fully thawed and patted dry with paper towels before adding them to the filling. Excess water from the peas can make the custard watery.
5. Cheese Variations Offer Nuance: While Gruyère is fantastic for its nutty flavour, feel free to experiment. A sharp white cheddar adds boldness, crumbled feta brings a salty tang that pairs wonderfully with mint, and creamy goat cheese lends a distinct, sophisticated flavour.
6. Resting is Rewarding: Patience pays off! Letting the quiche rest for at least 15-20 minutes after baking is crucial. It allows the custard to finish setting, prevents the filling from spilling out when sliced, and lets the flavours meld beautifully.
7. Achieve the Perfect Custard Ratio: The ratio of eggs to dairy (cream and milk) is key to a tender, creamy custard. Using too many eggs can make it dense and eggy, while too much liquid can prevent it from setting properly. Stick to the recipe’s proportions for reliable results.
8. Make-Ahead Strategy: You can prepare components in advance. Blind bake the crust a day ahead and store it covered at room temperature. Prepare the filling mixture (without adding it to the crust) and store it covered in the refrigerator for up to 24 hours. When ready to bake, give the filling a quick stir, pour it into the pre-baked crust, and bake as directed. Baked quiche also reheats well (see FAQ).

FAQ Section

Here are answers to some frequently asked questions about making Pea Mint Quiche:

1. Can I use a store-bought pie crust?
Absolutely! Using a good-quality store-bought refrigerated or frozen pie crust is a fantastic time-saver. Just be sure to follow the package instructions for thawing (if frozen) and remember to blind bake it as described in the recipe instructions before adding the filling. Choose a deep-dish crust if possible.

2. Can I make this Pea Mint Quiche crustless?
Yes, you can easily make a crustless version. Simply grease your pie plate or quiche dish thoroughly (or line with parchment paper), pour the filling mixture directly into the prepared dish, and bake. You might need to reduce the baking time slightly (start checking around 30 minutes) as there’s no crust to bake through. It will be more like a baked frittata.

3. Why is fresh mint recommended? Can I substitute dried mint?
Fresh mint provides a bright, clean, and cool flavour essential to this recipe’s unique profile. Dried mint has a much duller, earthier, and more concentrated flavour that doesn’t offer the same refreshing quality and can sometimes taste dusty. Substitution is strongly discouraged for this particular recipe.

4. What other vegetables or ingredients could I add?
This recipe is adaptable! Finely chopped asparagus (blanched briefly), sautéed leeks (instead of shallots), baby spinach (wilted and squeezed dry), or even some crispy pancetta or bacon bits could be added along with the peas and mint for extra flavour and texture. Just be mindful not to overcrowd the filling.

5. How should I store leftover quiche?
Allow the quiche to cool completely. Then, cover it tightly with plastic wrap or aluminum foil, or store it in an airtight container. Leftover quiche should be stored in the refrigerator and will keep well for 3-4 days.

6. Can I freeze Pea Mint Quiche?
Yes, quiche freezes relatively well. It’s best to freeze it after baking. Let the baked quiche cool completely, then wrap it tightly in plastic wrap, followed by a layer of aluminum foil or place it in a freezer-safe container. It can be frozen for up to 2-3 months. To reheat, thaw it overnight in the refrigerator and then warm it in a 325°F (160°C) oven for 15-25 minutes, or until heated through. You can also reheat from frozen, but it will take longer (around 30-40 minutes), and tenting with foil might be necessary to prevent over-browning. The texture of the custard might be slightly altered after freezing and reheating, but it will still be enjoyable.

7. My quiche came out watery. What went wrong?
Several factors can cause a watery quiche:

• Peas weren’t dried: Excess moisture from wet peas can seep into the custard.
• Incorrect dairy ratio: Using too much low-fat milk instead of cream can make the custard less stable.
• Undercooking: The custard didn’t have enough time to fully set.
• Not resting: Slicing the quiche too soon before it has fully set.
• Over-whisking eggs: Incorporating too much air can affect the structure.

8. Besides Gruyère, what are the best cheese options for this recipe?
Gruyère offers a lovely nutty flavour, but other cheeses work beautifully too:

• Feta: Adds a briny, tangy contrast to the sweet peas and mint.
• Goat Cheese: Provides a creamy texture and tangy flavour. Crumble it in.
• Sharp White Cheddar: Offers a bolder, sharper cheesy flavour.
• Swiss Cheese: Similar nutty notes to Gruyère.
• Parmesan: A small amount can be added along with another cheese for extra umami depth.