Pea and Cream Cheese Quiche
If you’re craving something light, flavorful, and colorful that still feels satisfying, this pea and cream cheese quiche is a perfect choice. The crust is tender and crisp, while the filling is creamy and rich, with a delicate balance between the natural sweetness of peas and the tanginess of the cheese.
A little lemon zest can brighten the flavors even more, and the recipe is flexible enough to adapt. Use fresh herbs for extra depth or swap in store-bought pastry if you’re short on time.
Serve it warm or at room temperature with a simple salad, and it works just as well for a relaxed brunch as it does for a light lunch or easy dinner.
Pea & Cream Cheese Quiche with Buttery Crust
Ingredients
For the crust:
- 400 g all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 170 g unsalted butter ,cold and cubed
- 1 egg
- 2-3 tablespoons cold water or as needed
For the filling:
- 5 eggs
- 250 g goat cream cheese (or regular cheese cream)
- 250 g peas (fresh and cooked, or thawed if frozen)
- 1 small onion finely chopped
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 180°C (350°F).
- Prepare the crust. In a large bowl, combine the flour, salt, and baking powder. Add the butter and rub it into the flour until the mixture resembles coarse crumbs.
- Add the egg and mix lightly. Gradually add the cold water until the dough comes together into a smooth, firm ball.
- Roll out the dough and press it into a round tart or quiche pan (about 24–26 cm / 9–10 inches). Prick the base with a fork.
- Optional (recommended): Line the crust with parchment paper and add baking weights. Bake for 10–12 minutes, then remove the weights and bake for another 5 minutes to help prevent a soggy base.
- Prepare the filling. In a bowl, whisk the eggs and cream cheese until smooth. Stir in the peas, chopped onion, salt, and pepper until evenly combined.
- Pour the filling into the prepared crust.
- Bake for 45–55 minutes, or until the filling is set and lightly golden on top. If needed, bake for an additional 5–10 minutes to crisp the base.
- Allow the quiche to cool slightly before slicing and serving.
Notes
- For extra freshness, add a little lemon zest to the filling—it pairs surprisingly well with peas.
- If you’re short on time, store-bought pastry can be used instead of homemade dough.
- Serve with a simple arugula, radish, and lemon salad.
- The quiche keeps well in the refrigerator for 2–3 days and can be gently reheated in the oven without losing its texture.
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