You are here:

Pea parmesan quiche

Janet Brinkworth from Good Food Live
For a deliciously summery dish try Janet Brinkworth's fresh pea quiche, served hot or cold

Pea parmesan quiche

Method

1. Preheat the oven to 180ºC/gas 4.

2. In a mixing bowl, beat together the ricotta cheese and cream until thoroughly mixed.

3. Beat in the eggs, one at a time, mixing thoroughly.

4. Mix in the Parmesan and season with salt and freshly ground pepper.

5. Sprinkle 100 grams of peas into the blind-baked flan case. Pour over the ricotta mixture, spreading evenly to the edges of the pastry case.

6. Sprinkle the remaining peas evenly over the ricotta mixture.

7. Bake the quiche for 40 minutes until golden brown and set. Serve hot or cold.

Comments add a comment

Be the first to add a comment...

Serves: 8

Prep: 15 min
Cook: 40 min

Ingredients
225g Ricotta cheese
400ml single cream
2 large Eggs
4 tbsp finely grated Parmesan
salt and fresh ground black pepper
200g shelled fresh garden peas
1 blind-baked short crust pastry flan case