Pea, mint and broad bean quiches

These mini quiches are the perfect addition to your menu. Whether you have them as a snack or pair them with a refreshing salad, they are perfect for all occasions.

Light Bites
Cooked mini quiches on a wooden chopping board
  • Preparation time 30 mins (prep. time)
  • Cooking time 20 mins (cooking time)
  • Serves 12


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


  1. For the pastry, place the flour and butter in a bowl and rub together until the mixture resembles fine breadcrumbs. Add the salt.
  2. Gradually add water until it comes together into a dough.  Be careful not to work it too much as this will make your pastry tough. 
  3. Place in a bowl, cover and leave to rest in the fridge for half an hour.
  4. Roll the pastry out to 2mm thick, and using an 8cm cutter cut out 12 rounds. 
  5. Place a round into each hole of your muffin tray, using an offcut of the pastry to press firmly into the tray.
  6. For the filling, place the egg, milk and cream in a bowl and whisk together and add the seasoning. 
  7. Split the remaining filling ingredients evenly into the pastry cases, and pour the egg mix between the 12 pastry cases.
  8. Place in the oven at 160 degrees for 20 minutes until the filling is set and the pastry is crisp.