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Combine the flour, cheese, herbs, and pinch of salt in a food processor until mixed well.
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Add the butter and continue to process until the mixture resembles the texture of cornmeal.
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Add the egg and process until a firm ball of dough forms.
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Roll out the pastry and place in a quiche dish or springform pan (about 6 inches if a deep pan, 9 inches if shallower). Prick the pastry with a fork and place in the refrigerator to chill it.
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Sprinkle the peas over the chilled pastry base.
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Whisk together the eggs, milk/cream, and seasonings and pour this over the peas in the pastry shell.
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Cover with foil – loosely so that it has some ventilation in it – and place in a 400 degree F oven for 2o minutes.
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After 20 minutes, remove the foil and continue to bake for another 25 minutes until the pastry is golden brown.
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Can be served warm or cold.