How to make it

  • Grease a cupcake tin or a quiche pan.
  • Roll out pastry dough and cut circles big enough for cupcake tin, leaving enough to hand over the edge of each.
  • Brush each pastry shell with beaten egg, especially the edges.
  • If you are making a large quiche, line the dish with the pastry dough and trim the edge or make a decorative twist for the edge. Brush the crust with the beaten egg (this makes the crust shiny and golden when it bakes).
  • Chill for 30 minutes.
  • Preheat oven to 375F.
  • Cook the peas in hot water until tender.
  • Drain and place half the peas in a bowl or food processor and briefly process them to break them up.
  • Leave to cool for 5 minutes.
  • In a large bowl blend the eggs, yolks, salt, pepper and whipping cream.
  • Fold in the creme fraiche and mint, all the peas and 3/4 of the cheese.
  • Fill each tart pastry (or quiche pastry), then scatter each with the remainder of the cheese and the spring onions.
  • Drizzle a little olive oil over the onions.
  • Bake tarts for 25 minutes, or quiche for 45 minutes, until golden and set in the center.
  • Cool for 20 minutes before serving.

People Who Like This Dish 2
Reviews & Comments 2

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    " It was excellent "
    theiris ate it and said...
    tippy, you always make my day, another great one! I have been picking peas for days and wondering what to do. Thanks, Mare
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    " It was excellent "
    elgab89 ate it and said...
    Love tartlets ( can you tell?) and your filling is sooooo good!
    Was this review helpful? Yes Flag

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