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Pea, mint and broad bean quiches

Put a refreshing twist on your menu with these delicious mini quiches, perfect for light snacking or paired with a refreshing salad in the warmer months.

  • 30 minutes prep. time
  • 20 minutes cooking time
  • Serves 12
  • Salads & light bites, Pies & savoury treats, Vegetarian
Cooked mini quiches on a wooden chopping board
Enjoy these mini quiche light bites in spring or summer | © National Trust/William Shaw


For the pastry

  • 250g plain flour
  • 125g butter
  • 5g salt
  • Water to bind

For the filling

  • 3 eggs
  • 125ml milk
  • 125ml double cream
  • 5g salt
  • 5g pepper
  • 150g peas
  • 150g broad beans
  • 15g fresh mint, finely chopped


Step 1

For the pastry, place the flour and butter in a bowl and rub together until the mixture resembles fine breadcrumbs. Add the salt.

Step 2

Gradually add water until it comes together into a dough. Be careful not to work it too much as this will make the pastry tough. 

Step 3

Place in a bowl, cover and leave to rest in the fridge for 30 minutes.

Step 4

Roll the pastry out to 2mm thick and using an 8cm cutter, cut out 12 rounds.

Step 5

Place a round into each hole of a muffin tray, using an offcut of the pastry to press firmly into the tray.

Step 6

For the filling, place the egg, milk and cream in a bowl, whisk together and add the seasoning.

Step 7

Split the remaining filling ingredients evenly into the pastry cases, and pour the egg mix between the 12 pastry cases.


Step 8

Place in the oven at 160°C (140°C fan/gas mark 3) for 20 minutes, until the filling is set and the pastry is crisp.

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