Minted Pea & Fetta Quiche

Step 1: Grease a 24cm round x 3cm deep fluted flan tin and place on an oven tray.

Step 2: Join pastry sheets together with edges slightly overlapping and press the edge to seal and line the tin with the pastry and trim, extending pastry 2mm above pan edge and cover with a sheet of baking paper and fill with dried beans, rice or ceramic baking beads and then place on an oven tray and cook in a hot oven (200C0 for 10 minutes and then remove paper and whatever you used to weight it and then return to oven and cook for a further 5 minutes or until light golden.

Step 3: Remove from oven and while warm, use a clean tea towel to press down on pastry to flatten and leave in tin to cool.

Step 4: Scatter peas and fetta over pastry base.

Step 5: Whisk the eggs and cream in a large jug until combined and season with salt and pepper and pour into paste case and cook in a moderate oven (180C) for about 30 to 40 minutes or until golden.

Step 6: Remove and stand in tin for 10 minutes to cool slightly and serve the quiche warm or cold with mixed salad leaves and garnish with thinly sliced green spring onions (optional).