Ingredients
Pastry
Beetroot, pea & feta
Method
Pastry
1.Preheat oven to 200°C.
2.For the pastry, sift flour into a large bowl. Add butter and rub in using fingertips. Add yolk and enough water to make a pliable dough. Knead lightly. Wrap in plastic wrap. Chill for 30 minutes.
3.Lightly grease a 23cm round flan pan. Roll out pastry between two sheets of baking paper until 3mm thick. Ease into pan and trim edges. Chill for 15 minutes.
4.Bake blind for 15 minutes. Remove paper and weights and bake for a further 10 minutes. Reduce oven to 180°C.
Beetroot, pea & feta quiche
5.In a jug, whisk cream, eggs, milk and parmesan together. Season to taste. Scatter beetroot, feta and peas onto pastry. Pour over egg mixture.
6.Bake 35-40 minutes. Cool in pan for 10 minutes. Serve warm or cold, scattered with mint leaves.