← all recipes
cornish bakery style pea and feta quiche
A deep-filled, vegetarian quiche inspired by the rustic bakery style. This recipe features sweet garden peas and salty chunks of feta cheese suspended in a rich, herby egg custard. Enased in a buttery shortcrust pastry, it's perfect for a hearty breakfast or brunch. As per your note, it's made with love and travels well—delicious even if slightly squished in a takeaway bag.
recipe by
BoatGoat
breakfastBritish6 servingsvegetarian
20
prep (min)
45
cook (min)
65
total (min)
- •320 grams ready-rolled shortcrust pastry (or homemade)
- •150 grams feta cheese, crumbled
- •1 cup frozen peas, thawed (or fresh blanched)
- •4 items large eggs
- •200 ml double cream (heavy cream)
- •100 ml whole milk
- •2 tbsp fresh dill, chopped (or mint)
- •3 items spring onions, thinly sliced
- •0.5 tsp salt
- •0.5 tsp black pepper