Spring quiche

This recipe is made with frozen shortcrust pastry, making it a fast and family-friendly budget meal.

  • 40 mins cooking
  • Serves 4
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Spring quiche
  • 1 1/2 sheets frozen shortcrust pastry
  • 2 teaspoon olive oil
  • 2 rashers chopped rindless bacon
  • 4 lightly beaten eggs
  • 150 millilitre thickened cream
  • 1 finely chopped green onion
  • 2 tablespoon chopped mint
  • 1 zucchini, cut into rounds
  • 1/2 cup defrosted frozen peas
  • 100 gram crumbled feta


Spring quiche
  • 1
    Preheat oven to 200°C. Lightly grease a 22cm quiche pan.
  • 2
    Join pastry sheets and line pan, trimming to fit. Chill for 15 minutes.
  • 3
    Heat oil in frying pan on high. Fry bacon for 3-4 minutes or until golden. Cool.
  • 4
    Bake pastry case blind (see Notes) for 10-12 minutes or until light golden. Remove baking paper and beans or rice. Bake for a further 5 minutes. Reduce oven to 180°C.
  • 5
    In a large jug, whisk eggs and cream together. Stir in green onion and mint. Season to taste. Pour into pastry case. Top with bacon, zucchini, peas and feta. Bake for 30-35 mins or until firm.


Blind baking prevents your pastry case from getting soggy. Before putting in the oven, cover chilled pastry with a layer of baking paper, then weigh baking paper down with dried beans or rice.

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