Let’s bake

1 min read

TURN THE OVEN ON FOR THIS MONTH’S CREATION

Sarah says

‘Sweet peas and salty ham are a classic match, and they are brilliant in this creamy quiche, enriched with goat’s cheese and fresh mint. The peas are blitzed to give a lovely vibrant green colour, which feels just right for spring. Enjoy a slice with salad for a light supper or pack it up for an al fresco lunch if the weather allows.’

FOOD STYLING: BIANCA NICE. PROP STYLING: DAVINA PERKINS

To store

The quiche keeps for up to 4 days in the fridge, covered. Warm through gently to serve.

Pea, ham and mint quiche

For the pastry

◆ 175g plain flour, plus extra to dust

◆ 100g cold salted butter, diced

◆ 50g Parmesan, grated

◆ 1 medium egg yolk

◆ 300g frozen peas, defrosted and drained

◆ 5 medium eggs

◆ 125g soft goat’s cheese

◆ 60ml single cream

◆ afew sprigs of fresh mint, leaves picked

◆ 1 x110g pack shredded ham hock, or chopped cooked ham

◆ handful of pea shoots, to serve

1 For the pastry, put the flour and butter in a food processor and blitz to a fine crumb. Add the Parmesan and pulse to mix through, then add the egg yolk and 2 tablespoons of cold water. Blitz until the mixture comes together. Remove from the processor and shape into a disc. Wrap and rest in the fridge for 30 minutes.

2 Preheat the oven to 200°C, fan 180°C, gas 6. Lightly flour your work surface and roll out the pastry to a round that’s large enough to line a 20cm diameter tart tin. Press the pastry into

This article is from...

Sainsbury's Magazine

8 March 2023

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