Ingredients
12 total- 250 g of picard organic green beans
- 120 g of picard garden peas
- 1 tsp of olive oil
- 1 tbsp of picard chopped garlic
- 150 g of crème fraîche
- 120 ml of milk
- 3 eggs
- 0.5 lemon, zested
- 1 tbsp of dill, fronds only, finely chopped
- 2 tbsp of chives, finely chopped
- 1 picard shortcrust pastry sheets, defrosted
- 100 g of feta
Method
7 stepsStep 1
Preheat the oven to 180°C/160°C fan/gas 4.
Step 2
Bring a pan of salted water to the boil and blanch the beans and peas for 5 mins at a rolling boil, then drain and submerge them in a bowl of ice water to halt the cooking process.
Step 3
Heat the oil in a frying pan over medium heat, then add the garlic. Sauté for 1 min, then add the beans and peas and sauté for another 2 mins. Set aside.
Step 4
In a large mixing bowl, combine the crème fraîche, milk, eggs, lemon zest, dill, and 1 tbsp of the chives. Season with salt and coarse ground black pepper.
Step 5
Roll out the shortcrust pastry and carefully line a 30cm round tart tin with it. Prick the pastry base all over with a fork.
Step 6
Arrange the green beans and peas in the tart case. Crumble 60g of the feta over the vegetables, carefully pour in the egg mixture, then bake for 35-40 mins in the oven until set but with a slight wobble in the centre of the quiche remaining.
Step 7
Once baked, crumble over the remaining feta and chives, slice and serve.