Mini Pea & Brie Quiches© (makes 12)


Cayenne Pepper Pastry
  • 6oz-180g lard (cold & cubed)
  • 13oz-360g plain flour (sifted)
  • 1 medium egg yolk (free-range)
  • 1 teaspoon cayenne pepper
  • 6 tablespoons cold water
  • ½ teaspoon salt
  • ½ Red onion finely chopped
  • 1oz-15g unsalted butter
  • 2 tablespoons white wine vinegar
  • 1x garlic clove (crushed)
  • Handful of frozen peas
  • 1 tablespoon dried parsley
  • ½ teaspoon salt
  • 5oz-150g brie cheese
  • 4 medium eggs (free-range)
  • ½ tablespoon fresh ground black pepper
  • 7fl.oz-200ml double cream


  1. Nb: filling may ooze out during cooking, don't worry. Place a baking tray underneath, it will come in handy later***
  2. First, prepare the pastry. In a large mixing bowl add the cold butter/lard and flour. Use stand mixer with beater on low setting for 2 mins or use your fingers and thumb to rub together until mixture resembles fine breadcrumbs. If doing this manually, take your time to get the effect and be patient
  3. Add the cayenne pepper and salt. Stir through
  4. Add the water and egg yolk and stir through with a knife before continuing to knead together with your hands. When thoroughly combined, roll into a smooth ball and wrap in cling-film. Pop in the fridge for one hour
  5. When the hour is up, grease a 12-hole mini flan/tart pan and set to one side. Flour a surface and the rolling pan and roll out the pastry mix evenly and thin. Use a large circular cutter (use an upturned pint glass if you don't have one) and make 12 large circles. Transfer the circles of pasty to the tin holes and press into the mold and base, folding the overhang inwards around the edges to give a neater finish. I pressed a fork around the edges of mine for a more decorative edge. Pop back into the fridge for an hour
  6. Pre-heat oven to 355˚f/180˚c regular oven or 320˚f /160˚c fan assisted oven
  7. To make the quiche filling, in a small saucepan, melt the butter over a medium heat and add the onion, white wine vinegar and garlic. Cook until soft whilst stirring occasionally for about 5-10 minutes. Remove from the heat and set to one side
  8. In a large mixing bowl, using an electric hand-whisk or a hand whisk, beat together the eggs and cream. Add the salt, pepper and parsley and beat again. Add the handful of frozen peas and mix again until they are distributed throughout the mixture
  9. Remove the quiche pastry cases from the fridge and spoon a heaped teaspoon of onion mix onto the base of each of the 12 cases
  10. Cut the brie into 12 equal chunks/slices and place one on top of each of the onion layers
  11. Pour the prepared egg mix into each case until the cheese is no longer showing
  12. Place the quiches on top of the pre-heated oven tray and cook for 40 minutes
  13. Remove from the oven (leave the oven on) and leave to cool for 5 minutes before removing from the pan and placing the 12 quiches back onto the baking tray. Pop back into the oven for another 5-10minutes until the sides are nicely browned
  14. Serve hot or cold!!! Yum!!!!

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