Jump to Main ContentJump to Primary Navigation
Top

Pea, broad bean and quail egg pie

best egg pie.jpg

This is a lovely light option and hints towards welcoming spring with the inclusion of fresh peas and broad beans. The recipe is based on a quiche mix so the pie can be enjoyed hot, but is equally delicious cold with a crisp green salad.

Makes six small pies or one large pie

  • 2 sheets of puff pastry – ready rolled sheets are fine to use here unless you feel particularly adventurous!
  • 100ml milk
  • 100ml double cream
  • 5 whole eggs
  • 6 shallots, sliced into rings
  • 200g fresh shelled peas
  • 200g fresh shelled broad beans
  • 1 bunch of chives, chopped
  • 250g crumbled goat’s cheese
  • 12 quail eggs – soft boiled for 2.5 minutes and peeled

Firstly line a quiche or tart case with puff pastry and blind bake at 200°C for 12 minutes or until the pastry is firm and golden.

Mix the milk, cream and (hen) eggs in a large bowl until fully combined.

Add in the raw shallots, shelled peas and broad beans and season well with salt and pepper.

Next stir in the chopped chives and crumbled goats cheese.

Pour the mix into the case and return to the oven.

Lower the temperature to 120°C and cook slowly for 18 minutes until the mix is just set but still has a slight wobble to it. The residual heat in the pie will finish the cooking process without scrambling the eggs.

Cut the quail eggs in half - length ways and lightly press them into the top of the pie neatly spaced out.

To help keep this pie light, it’s served with an open top. For this, simply cut a disk form the other sheet of puff pastry which is the same size as you tart case. Using a plate as a template will help make this neat and easy.

Lay the pastry disk on a baking tray between two sheets of baking paper and lay another baking tray on top. This will keep the pastry flat and even while it’s baking.

Serve your pie with the lid slightly off-set so all the fresh green colours and the rich egg yolks are clearly on display.

©James Lyon-Shaw, Executive Chef at the ETM Group.

Return to all recipes

Related

best stargazy.jpg

Billingsgate Stargazy pie

Perfect-Chips-Hero.jpg

How to: hip chips

Fish pie.jpg

Smoked Haddock, Shrimp & Cockle Pie

Latest...

A vanilla ice cream shortage is currently sweeping the UK

But it’s still 99-with-a-flake season!

by Moya Crockett
15 Aug 2017

This mobile artisanal gin bar brings the party straight to your door

Roll up, roll up

by Moya Crockett
14 Aug 2017

We would screw over our friends for free pizza, study says

Well, it is pretty good. Sorry.

by Amy Swales
10 Aug 2017

The gin bauble game just got updated for Christmas 2017

We look forward to trees entirely decorated in things we can eat and drink

by Amy Swales
10 Aug 2017

The untranslatable foreign words all foodies need in their vocabulary

Put down your grief bacon and read this

by Amy Swales
09 Aug 2017

This gin is one of the best in the world – and costs under £10

It keeps topping the polls in industry taste tests, but leaves you change from a tenner

by Amy Swales
27 Jul 2017

These are the UK's best bars for indulging your love of gin

G&T, anyone...?

by Jenny Tregoning
27 Jul 2017

Pink gin has arrived to make our summer 100% better

Our go-to tipple, infused with strawberries, raspberries and redcurrants

by Anna Brech
27 Jul 2017

An espresso martini festival is coming to the UK this summer

All aboard for an homage to the suave and punchy concoction

by Anna Brech
26 Jul 2017

How a 'coffee nap' can supercharge your work day

Brew up the caffeine and then hit snooze

by Anna Brech
26 Jul 2017