- serves 6 people
- preparation 10 minutes
- cooking 40 minutes
- difficulty Easy level
Ingredients
- 1 tsp olive or canola oil, for greasing
- 200 g feta, cut into roughly 1.5cm cubes
- 200 g frozen peas, thawed
- 4 spring onions, trimmed and finely sliced
- 6 large eggs
- 200 g full-fat crème fraîche
- 1 tbsp heaped finely chopped fresh mint
Instructions
1. Preheat the oven to 200°C/fan 180°C/Gas 6 and lightly oil a shallow round 20-cm ceramic pie or quiche dish. It should be around 4 cm deep.
2. Arrange the cubes of feta and the peas in the dish and sprinkle over the spring onions.
3. Beat the eggs and crème fraîche together in a bowl, then stir in the mint and season well with ground black pepper. (You probably won’t need salt as the cheese is salty already.)
4. Pour the egg mixture over the feta and peas and bake for about 35–40 minutes, or until just set. (Test by inserting the tip of a knife into the centre – there should be no liquid remaining.)
5. Leave the quiche to cool for few minutes before cutting into wedges to serve.
Extracted from The Fast 800 Easy by Dr Clare Bailey and Justine Pattison. Published by Simon & Schuster Australia, RRP $35. Photography © Smith & Gilmour
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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