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

Pea, broad bean and quail egg pie