Pea, basil and ricotta quiche
Ready in 1 hour 20 minutes, plus chilling
For the pastry:
100g plain flour
100g wholemeal flour 100g cold butter, chopped
For the filling:
250g frozen or fresh peas 150g baby spinach
6 tbsp torn basil
2 eggs, plus 1 yolk
150g ricotta cheese
100ml double cream
150g Cheddar, grated
1 Place both flours in a bowl, add the butter and rub in until the mixture resembles fine breadcrumbs. Stir in 4-5 tbsp cold water and combine to make a firm dough. Cover with cling film and chill for 30 minutes.
2 Preheat the oven to 200°C/180°C fan/gas 6. Roll the pastry out to fit a 22cm fluted tart tin and chill for 15 minutes. Line the pastry with greaseproof paper, fill with baking beans and bake for 15 minutes. Remove the paper and beans and bake for a further 8 minutes until crisp. Reduce the oven to 190°C/170°C fan/gas 5.
3 Steam the peas for 4 minutes and set aside. Steam the spinach for 1 minute, drain and squeeze out any water before roughly chopping. Beat together the remaining filling ingredients, reserving a third of the Cheddar. Season well, stir in the peas and spinach and spoon into the pastry case. Top with the remaining Cheddar and bake for 35 minutes until golden and set.