Jamie drizzling honey on top of a fig tart

Share your review and contribute to our community!

Save and access your favourite recipes and products.

Enter the email address associated with your account, and we’ll email you a link to reset your password.

Password Strength

Must contain at least

*Enter your email to receive news and exclusive offers from Jamie Oliver Limited about Jamie's businesses, including books, TV shows, restaurants, products, commercial partners and campaigning activities. By signing up, you agree to our Terms of Use . Learn how we collect, use and share your data in our Privacy Policy .

Cart item

Just Added

View bag
Avocado pastry quiche with sweet pea, Cheddar and basil filling, mixed garden leaves
Save recipe

Avocado pastry quiche

Sweet pea, Cheddar & basil filling, mixed garden leaves

Avocado pastry quiche with sweet pea, Cheddar and basil filling, mixed garden leaves
Save recipe

1 hr
Not Too Tricky

serves 6

About the recipe

Add a bit of sunshine to your lunch with this beautifully vibrant quiche. I have to say, using avocado in the pastry was a bit of a revelation for me – you’re gonna love it.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

7 Ways

7 Ways

By Jamie Oliver

Ingredients

2 ripe avocados

extra virgin olive oil

400g self-raising flour, plus extra for dusting

6 large eggs

300g frozen peas

90g Cheddar cheese

½ a bunch of basil (15g)

olive oil

100g bag of mixed salad

1 lemon

Method

  1. Halve, destone and peel the avocados. Weigh the flesh – you want 200g to get your ratios right (if you don’t have enough, simply top up to 200g with extra virgin olive oil).
  2. In a large bowl, smash up the avo, then gradually rub in the flour, a pinch of sea salt and 4 tablespoons of cold water until you have a dough. Knead until smooth, then wrap and rest for 15 minutes.
  3. For the filling, crack the eggs into a blender, then add the frozen peas and most of the Cheddar. Rip in the top leafy half of the basil, add a pinch of salt and black pepper, and blitz until smooth.
  4. Preheat the oven to 200°C/400°F/gas 6. Roll out the avocado pastry on a flour-dusted surface to just under ½cm thick. Loosely roll it up around the rolling pin, then unroll it over an oiled 25cm x 35cm baking tray, ease it into the sides and prick the base. Roughly tear off any big bits of overhang, then bake for 10 minutes, or until lightly golden.
  5. Evenly pour in the filling and bake for another 15 minutes, or until set, then finely grate over the remaining cheese. Dress the salad leaves with extra virgin olive oil and lemon juice, season, then sprinkle over the quiche to serve.

Tags

Recipes you may like

related features