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Easy Easter Quiche

Enjoy this easy Easter quiche for a lovely springtime lunch!



  • Heat the oven to 200C or 180C for fan assisted ovens. Cook the peas for 3 minutes in boiling water then drain.

  • Beat the eggs in a large bowl, gradually add the cream and stir in the onions, chopped mint, salt and pepper to taste.


  • In a mixing bowl, work the cold butter into the flour until a dough forms. Wrap in clingfilm and place in the fridge for 30 minutes. Roll out the pastry on a floured work surface and lay over a greased tart tin. Gently press the pastry down, around the sides and trim to size.

  • Prick the bottom of the base using a fork, line the bottom of the pastry with baking paper and fill with baking beans. Blind bake the tart for 20 minutes, remove the paper and cook for a further 5 - 10 minutes until golden brown.


  • While the tart cooks, carefully add the eggs to a pan of boiling water for 10 minutes. Place the eggs in a bowl of cold water and remove the shells. Cut the boiled eggs in half.

  • Spoon the filling mixture onto the pastry, crumble goats cheese on top and place the boiled egg slices on top (see picture). Place in the oven for 20 - 25 minutes or until set and golden brown. Serve with fresh dill.

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