Pea, Ricotta, and Shallot Quiche

As the days grow longer and the sun casts its golden glow, Flora shares another of her delightful dish’s to savour the season. This exquisite Pea, Ricotta, and Shallot Quiche captures the essence of summer, where the sweetness of peas melds seamlessly with the creamy richness of ricotta and the delicate flavour of shallots. Perfect for a leisurely brunch or a light summer dinner, this quiche invites you to relish each bite and celebrate the bounties of July.

Makes 1 x 25cm deep tart

Ingredients 

For the pastry:
125g butter
125g wholemeal
125g plain flour
1 egg yolk
1 tbsp milk

4 shallots
350g peas (fresh or frozen)
8 eggs
300g cream
100g parmesan, finely grated
1 bunch of soft herbs (I like using parsley, chives and dill but use whatever your favourite is)
salt and pepper
200g ricotta
thyme and marjoram for topping
olive oil

1. In the bowl of a food processor blitz together all the pastry ingredients until a sand consistency forms. Tip out onto a work top and gently knead together until just combined. Shape into a flat round disc and cover with cling film. Chill for 1 hour or overnight.

2. Preheat the oven to 180C. On a lightly floured surface roll out your pastry until 2mm thick then use to line a 25cm tart tin that is roughly 5cm deep, pressing the pastry into the corners and the edges. Cover with greaseproof paper and fill with baking beans or dried pulses. Blind bake for 15 minutes or until pale golden in colour. Remove from the oven and remove the baking beans. Turn the oven down to 160C.

3. Finely slice the shallots lengthways and place a frying pan over a medium heat. Gently cook them in a little oil until just beginning to colour. Set aside to cool.

4. In a bowl whisk together the eggs, cream and parmesan. Finely chop your herbs and add to the mix with some seasoning. Lastly stir through the peas.

5. Pour into the blind baked tart case.

6. Spoon dollops of the ricotta over the top of the tart. Pick your marjoram and thyme leaves and sprinkle on top. Finish with a drizzle of oil and some more pepper.

7. Bake for 50 mins - 1 hour or until just set in the middle (it may still have a small wobble but that's fine). Allow to cool completely before storing in the fridge to set.

8. To serve, slice the quiche and garnish with some salad leaves and dressing. The quiche will keep in the fridge for up to four days.