Broadbean, Feta and Mint Quiche

This recipe came about after my mum gave me a nice big bag of broadbeans from her garden. It works well if the beans are slightly floury so they can be mashed with the feta.

A lovely light summery meal (even if eaten indoors while it rains and rains outside, sigh).

Ingredients (4 – 6 servings)

Basic pastry

190g plain flour
90g butter, cut into cubes and softened
50 ml water
Pinch of salt

Filling

4 large eggs
1 pack of feta
250g of broad beans (shelled weight)
200ml single cream
10 fresh mint leaves, finely chopped
1 tbsp fresh chives, finely chopped
Salt and pepper

Step 1

Make the pastry by mixing the ingredients into a dough in a food processor or in a bowl, and then chill in the fridge for 30 mins or more. Roll out the pastry and line your quiche dish, then blind bake (with baking beads) for 20 minutes at 180 degrees.

Step 2

Meanwhile, boil your broad beans until tender when pierced with a knife. Remove the skin off each bean and then mash in a bowl with the feta, herbs and pepper.

Separately mix your eggs and cream, and season.

Step 3

Scatter half of the beans over the pastry, pour over the egg mix, and finish with the remaining beans and feta. Cook in the oven for around 25 minutes until set and golden on top.

Serve with a salad.

 

 

One Response to Broadbean, Feta and Mint Quiche

  1. Mint, feta & broadbeans = perfect combination of flavours. As the recent recipient of a large quantity of individual tart tins, I’ve had a flush of baking little quiches lately. I’d almost forgotten just how lovely a good homemade quiche can be. Just knocks the spots off those watery ready made ones with soggy pastry.

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