Feta, Pea & Mint Quiche

A super yummy fresh tasting quiche.
Rich in protein, vitamins, minerals and in omega-3 fatty acids which support overall health.
Serves 4 to 6
Takes 60 minutes
Ingredients
- 1 roll of pre-prepared shortcrust pastry
- 2oog feta cheese crumbled
- 10 eggs gently beaten
- 100g defrosted frozen garden peas
- 2 leeks chopped
- lug extra virgin olive oil
- 25g butter
- 1tsp marigold flavouring powder
- 1tsp dried mint
- 2bs fresh mint chopped
- 25ml cream (optional)
- pinch sea salt & black pepper
Method
Remove the pastry from the fridge and sleeve 45 minutes before use.
Pre heat the oven to 200°C or 390 °F.
Unroll the pastry to cover the inside of a 20inch quiche dish.
Cover the pastry with parchment paper, then hold it down with baking beads.
Blind bake for approx. 10 minutes, or according to the pastry brand instructions.
In the meantime, heat the butter and oil in a pan, add the leeks and slowly cook on a low heat until soft.
Remove the blind baked pastry from the oven and sit to one side to cool. Remove the beads and parchment paper.
Stir in the dried mint, marigold, sea salt, black pepper and the cream into the beaten eggs.
Spread the leeks onto the base of the pastry, add a layer of the peas, then pour over the eggs and sprinkle the crumbs of feta.
Place the dish into the oven to cook for approx. 30 to 40 minutes, or until the egg mixture has set.
Once cooked, remove from the oven and allow to cool.
Sprinkle with the fresh chopped mint.
To Serve
Ideal served with a fresh green salad, potato salad and coleslaw.
This dish provides servings for two with extra slices which make an ideal packed lunch.
Tips
I highly recommend to use organic, free-range eggs. Check out your local farmers market or research the type most suited to you. Select well and you will not be disappointed with that vibrant orange/yellow yolk.
Food Produce
Ideally use organic food produce where possible.
Visit your local food suppliers or farmers market for fresh produce.
Consider the animal welfare when selecting fresh meat,poultry, eggs and dairy.
Select foods that are ethically sourced.
Ideally know the provenance.
Consider eating more sustainable foods.
Helpful Books

Author: Angela Taffinder the founder of Emporium Treatment Clinic. A practising Aesthetician for 35+ years, holistic and wellbeing advocate and yoga instructor. The creator of Yoga & Vitality.