Pea Shoots, Beetroot and Goat’s Cheese Quiche

StarterServes 4-6

Put a spring in your step this weekend with this delicious quiche recipe from the team at West Yorkshire based salad growers, WS Bentley. Using creamy goat’s cheese and sweet beetroot alongside their fresh pea shoots makes this delicious quiche a winning combination. Perfect for a relaxed weekend lunch, served hot or cold. For more information on WS Bentley’s products and for more recipe inspiration visit


For the pastry:

200g wholemeal flour, plus a little extra for dusting

100g butter, cubed

3 tbsp cold water


For the filling:

1 x 70g bag pea shoots, reserve a few for garnish and cut the remainder into thirds

225g cooked beetroot, cut into cubes

1 red onion – medium, peeled and sliced into thin wedges

2 tsp olive oil

100g goat’s cheese

3 large eggs

3 tbsp sour cream

225g milk

Freshly ground black pepper and salt


  1. Make the pastry by placing the flour into a bowl and rubbing in the butter cubes until the mixture resembles breadcrumbs. Make a well in the centre and add the water, then mix together until it becomes a ball. Dust a work surface with flour and roll out the pastry to fit a fluted 20cm loose bottomed flan tin.
  2. Bake blind by adding greaseproof paper to the middle and sides of the pastry case and filling with baking beans. Cook in a preheated oven at 190° for 10 minutes, then remove beans and greaseproof, gently prick the base in a few places and return to the oven and cook a further 5 minutes.
  3. For the filling, heat the oil in a frying pan and fry the onion wedges on a moderate heat for 4 – 5 minutes. Place half of the onion into the base of the flan dish followed by three quarters of the beetroot, half the pea shoots and half the goat’s cheese.
  4. Whisk the eggs, sour cream and milk in a bowl and season. Pour into the flan dish and then add the remaining ingredients, press them gently down into the egg mixture.
  5. Bake in the oven for 40 minutes until tinged with brown and the egg mixture is set. Allow to cool slightly before cutting and garnishing with the remaining pea shoots.