Pea, Mint & Feta Quiche
Serves: 4 people
Prep: cooking time 15 mins to blind bake and a further 30 minutes to cook
You can make this vegan or use dairy and eggs, up to you. It’s delicious both ways because we add a wonderful flavour and seasoning with our bouillon.
Recipe tip: We used frozen peas here, but this recipe is great for fresh ones too or any other greens in season.
What you’ll need:
A sheet of vegan short crust or rough puff pastry
150g frozen peas
100g vegan feta cheese in or cut into cubes
4 mint leaves finely chopped
Vegan egg mix to equivalent of 4 eggs
300g of dairy free yogurt
3 tsp of Marigold bouillon
How to do it:
Line a quiche dish with your sheet of pastry. Blind bake this for 15 mins at 190 degrees fan or equivalent (weighing down the pastry with ceramic or metal pie weights).
Put your peas in a bowl, add boiling water to cover the peas and let them defrost. Drain the peas well and stir in the finely chopped mint.
In a bigger bowl add your vegan egg mix to 300g of non-dairy yogurt with 3 tsps of Marigold bouillon instant stock powder and mix well.
Put the pea and mint onto the base of your pastry and then scatter the feta cubes on top. Pour the liquid mix over to cover it.
Bake at 190 degrees fan or equivalent for 25/35 mins (ovens do vary!) or until the top browns and the quiche is set. Do check regularly from 25 mins onwards.
Products used:
