FETA, PEA & MINT CRUSTLESS QUICHE

This light and minty crustless quiche is lifted by the salty feta cheese. Perfect for a brunch, it will also keep well in the fridge for up to two days. Serve warm or cold with a lightly dressed mixed salad.

Serves 6 Prep 10 mins Cook 40 mins PERSERVING 340cals PROTEIN 17g CARBS 5.5g FAT 27.5g FIBRE 2g

1tsp olive or rapeseed oil, for greasing

200g (7oz) feta, cut into roughly 1.5cm cubes

200g (7oz) frozen peas, thawed (see tip, right)

4 spring onions, trimmed and finely sliced l 6 large eggs

l 200g (7oz) full-fat crème fraîche

l 1 heaped tbsp finely chopped

fresh mint

l Freshly ground black pepper

Preheat the oven to 200°C/fan 180°C/gas 6 and lightly oil a shallow, round 20cm ceramic pie or quiche dish. It should be around 4cm deep. Arrange the cubes of feta and the peas in the dish and sprinkle with the spring onions. Beat the eggs and crème fraîche together in a bowl, then stir in the mint and season well with ground black pepper. (You probably won’t need salt as the cheese is salty already.)

Pour the egg mixture over the feta and peas and bake for about 35-40 minutes, or until just set. (Test by inserting the tip of a knife into the centre – there should be no liquid remaining.)

Leave the quiche to cool for a few minutes before cutting into wedges to serve.

COOK’S TIP

Quickly thaw the peas by putting them in a sieve and pouring just-boiled water slowly over the top. Drain well.