Description
This Green Pea and Feta Quiche features a creamy avocado pastry crust combined with a smooth, flavorful filling of peas, feta cheese, and eggs. Perfectly baked to golden perfection, it offers a light yet satisfying vegetarian meal elevated with optional fresh pea shoots and a hint of lime juice.
Ingredients
Pastry
- 100 grams avocado (3.5 oz)
- 2 tablespoons olive oil (approximately)
- 200 grams all-purpose flour
- Cold water with 1 ice cube (start with 2 tablespoons, up to 1/4 cup)
Filling
- 3 large eggs
- 150 grams frozen peas (5 oz)
- 90 grams feta cheese (3 oz)
- Salt and pepper, to taste
Garnish (Optional)
- Pea shoots
- Olive oil (for tossing pea shoots)
- Lime juice (for tossing pea shoots)
- Additional crumbled feta cheese
Instructions
- Make the pastry: Peel the avocado and weigh 100 grams of the flesh. Add avocado and about 2 tablespoons olive oil to a bowl with 200 grams all-purpose flour. Mix by hand until the mixture is fully and evenly combined into a crumbly mixture.
- Add water to form dough: Add an ice cube to 1/4 cup cold water. Gradually add cold water to the flour and avocado mixture, starting with 2 tablespoons, until the dough comes together into a ball.
- Rest the dough: Wrap the dough ball in plastic wrap and let it rest in the refrigerator for 15 minutes to allow the gluten to relax.
- Preheat oven: Heat the oven to 400℉ (200℃) preparing it for baking the crust.
- Roll out the dough: Roll the rested dough into a 1/4-inch thick circle on a floured surface for easy handling.
- Fit dough to pan: Carefully roll the dough around the rolling pin and transfer it to the tart pan. Unroll it and gently lift and tuck the dough into the bottom and sides of the pan.
- Trim excess dough: Use the rolling pin to cut off excess dough at the edges. Remove extra dough, leaving a neat edge in the tart pan.
- Dock the crust: Prick the bottom of the dough with a fork to prevent bubbling during baking. Place the tart pan onto a baking tray for stability.
- Blind bake crust: Bake the crust in the preheated oven for 10 minutes or until it becomes lightly golden brown and partially cooked.
- Prepare filling: While the crust bakes, place 3 eggs, 150 grams frozen peas, and 90 grams crumbled feta cheese into a blender jar. Season with salt and pepper, then blend until smooth and well combined.
- Fill the crust: Pour the pea and feta filling directly into the hot baked crust without cooling it down.
- Bake the quiche: Return the filled tart pan to the oven and bake for 15 minutes or until the filling is completely set and firm to the touch.
- Toss pea shoots (optional): In a small bowl, toss pea shoots with a drizzle of olive oil and a splash of lime juice for a fresh garnishing salad.
- Remove quiche from pan: Use long oven gloves to protect your arms, carefully push the bottom of the tart pan upwards to release the edge portion, then slide the quiche onto a serving platter.
- Garnish and serve: Garnish the warm quiche with the dressed pea shoots and extra crumbled feta cheese if desired. Slice into 6 portions and serve immediately.
Notes
- The avocado pastry provides a unique creamy texture and adds healthy fats to the crust.
- If you don’t have enough avocado, top up the pastry dough with olive oil to reach the required fat content for proper dough consistency.
- You can use fresh peas instead of frozen if available; blanch fresh peas briefly before blending.
- For a more flavorful crust, chill the dough longer, up to 1 hour before rolling out.
- Serve warm or at room temperature with a side salad for a light lunch or brunch option.
- Pea shoots garnish is optional but adds a fresh, crisp contrast to the creamy quiche.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Quiche
- Method: Baking
- Cuisine: Mediterranean
