This light and minty crustless quiche is lifted by the salty feta. Perfect for a packed lunch, it will also keep well in the fridge for up to two days. Serve warm or cold with a lightly dressed mixed salad.
- 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
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.
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