Bobbins' Kitchen

Yummy bits and bobs from my kitchen!

Spring Pea and Feta Quiche


Did you know that the Kellogg brand recently launched a line of crustless breakfast quiches? It’s not something I’d ever thought of as a health food particularly; when working at a French restaurant, I’d make a quiche every morning in time for lunch service and the amount of cream and cheese that went into them was something to behold…. That is why they were so delicious.special-k-crustless-quiche-kale

Kellogg is however marketing this quiche as a “wellness” breakfast food, rather than a diet food like special K cereals. I can’t get hold of a Special K breakfast quiche to do a comparison as they haven’t been released in the UK, but I doubt they are as good as a freshly made one. Here’s the recipe for a quiche I made the other night one lovely spring afternoon

Prep Time: 10 minutes  Cook Time: 50 minutes


Difficulty: medium Makes: an 8 inch tart



1 sheet ready rolled short crust pastry or a 500g block

Medium onion

2 cloves finely minced garlic

1 tsp chopped herbs such as herbs de Provence or mint for a particularly fresh flavour.

6 large eggs
500 ml double cream

100 g crumbled feta cheese.

200g fresh or defrosted peas

A generous pinch of salt and pepper

Olive oil for greasing your baking tin and frying your onions.


Tip: Using a loose bottomed tart tin makes this much easier, as you’re less likely to damage your quiche while removing it from the tin in the final stages.


1) First preheat your oven to gas mark 4 (electric 180°C/ 350°F/ fan 160°C) and remove your pastry from the fridge to come up to room temperature, this will make it easier to work.

2) Prepare your pastry and line your tart case: Brush your tin with a little oil, and then dust evenly with flour. Cut out a circle of baking paper the same size as the base of your tart tin. Using a little oil, stick this paper into the base. Roll out a circle of pastry a little wider than your baking tin. Use a rolling pin to move the pastry onto the tin, carefully press the pastry down, leaving a little overhang on all sides. Pop a sheet of baking paper into the case and fill with baking beans (if you don’t have baking beans, you can use dry rice or pasta, but proper ceramic baking beans work best because of their weight and ability to conduct heat). Blind bake for 20 minutes, or until the crust is cooked through (you want to avoid a “soggy bottom” after all).

3) Cook off your onions: gently heat a little oil in a frying pan, and finely slice your onions. Once the pan is warmed through, add the onions and minced garlic and sweat down for about 5 minutes until lightly coloured and softened (don’t overcrowd your pan though, as this will result in uneven cooking.)

4) Prepare your filling: Use the time it takes your onions to cook to beet your eggs and cream together. Add in the herbs, salt, pepper, feta and peas. Once your onions are cooked, add them to the mix too.IMG_0840

5) Check that your pastry is ready: Check your pastry is ready by carefully lifting the baking beans and taking a look at the pastry beneath. The pastry should be dry, hardened and pale in colour Don’t let it brown, as this means it is over cooked and will taste a little burned by the end of the cooking process. When the pastry is ready, remove from the over and take out the baking beans. Trim off any excess overhang with a sharp knife. If there are any cracks in the pastry, plug them up with melted cheese (yum!) so your filling doesn’t spill out all over the oven.IMG_0846

6) Assemble the quiche: Ladle all of the solid filling mix into the pastry case. To avoid spilling egg mix everywhere as I carry the quiche to the oven, at this point I place the quiche back onto an easily accessible shelf in the oven and ladle the egg mix into the case from there.   Close the oven door and allow to bake for around 30-40 minutes. When the quiche is done, it will not be runny anymore, but will still have a little bit of “wobble” in the centre if you shake the tin.

7) Allow to cool a little before removing from the tin (very hot quiches can be a little difficult to handle), and you’re done! Slice up and enjoy!IMG_0848

I served mine hot with a mustardy potato salad and some dressed leaves, but this works great cold for a picnic or just something different in a packed lunch.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s


This entry was posted on June 2, 2016 by in Recipe, Uncategorized and tagged , , , , , , , , , , , , , , , , , , , , .
%d bloggers like this: