Spring quiche with peas, feta and fresh herbs

That's it: spring is finally coming to Amsterdam! Despite very rainy weather, the rise in temperatures is already being felt: a little raincoat is enough to go out without feeling cold, the air is softer, and nature suddenly accelerates its development – ​​if not with several weeks late. Hope it lasts !

Like every year, this change in the atmosphere gives me new desires in the kitchen: I'm hungry for vegetables, greenery, and simple dishes that leave plenty of room for seasonal products. It must be said that the flagship crops of spring are among my favorite little pleasures – notably asparagus, young radishes, rhubarb, or artichokes, which I could eat by the kilo.

Today, to celebrate this irresistible spring wind on our plates, I wanted to offer you a recipe idea highlighting the freshness of the season: a delicious quiche with peas, mint, chives and feta, all at once green and delicious.

The version I'm sharing today does not contain dough: I sometimes prefer to do without it. In this case, however, I plan to use a device more generous in protein so that the result is still satiating: we are therefore located here between the quiche and the frittata, with fairly firm parts that hold together well.

Accompanied by a small slice of bread, this preparation forms a complete, tasty and very healthy meal, as delicious straight out of the oven as it is cold the next day. I hope that you will like her !

♡ INGREDIENTS

4 eggs
250mL of soy cream to cook
300g frozen peas
70g of feta
1 onion
2 cloves garlic
1 small bunch of fresh chives
1 large sprig of fresh spearmint
Olive oil
Agave syrup (optional)
Salt pepper

♡ PREPARATION

Preheat your oven to 180ºC.

In a small saucepan, cook the peas in salted water for 6-7 minutes, or according to the instructions on your package. Drain and reserve.

Meanwhile, slice the onion and garlic. Brown everything in a pan with a little olive oil and, if you wish, a little dash of agave syrup (for a caramelized onion effect) for 5-10 minutes, until the pieces are tender, translucent and lightly browned.

Chop the mint and chives.

In a large bowl, whisk together the eggs, soy cream, herbs, and a little salt and pepper. Pour the mixture into a previously oiled or parchment-lined quiche mold.

Spread the cooked peas, the onion-garlic mixture, and the coarsely crumbled feta in the dish.

Bake for 40 to 45 minutes. It's ready !

♡ NOTES

• You can of course use other fresh herbs of your choice in this recipe (wild garlic, basil, tarragon, etc.), or use frozen herbs.
• If you have the patience to shell fresh peas, it will be even better! In this case, you need to allow a little more time for cooking: around 10-15 minutes with steam, or 15-20 minutes with boiling water.
• For a 100% lactose-free version, simply replace the feta with a fresh vegetable cheese of the same kind. Otherwise, I would also like basil tofu or wild garlic tofu, like those from the Taifun brand.
• Served cold, I particularly like to enjoy this type of quiche on a bed of arugula with a drizzle of balsamic cream. This brings a little tangy and slightly sweet touch, perfect to contrast with the chalky and salty aspect of the feta.

And here is the little visual to pin to keep this recipe if you feel like it:

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Would you like this quiche?
What are your current favorite dishes?

For fans, I also refer you to my frozen pea soup!