Avocado Pastry Quiche

Sweet pea, Cheddar & basil filling, mixed garden leaves

Serves 6 Total time 1 hour

• 2 ripe avocados

• 400g self-raising flour, plus extra for dusting

• 6 large free-range eggs

• 300g frozen peas

• 90g Cheddar cheese

• ½ a bunch of basil (15g)

• Olive oil

• 100g bag of mixed salad

• Extra virgin olive oil, for dressing

• 1 lemon

Halve, destone and peel the avocados. Weigh the flesh – you want 200g to get your ratios right (if you don’t have enough, simply top up to 200g with extra virgin olive oil). In a large bowl, smash up the avo, then gradually rub in the flour, a pinch of sea salt and 4tbsp of cold water until you have a dough. Knead until smooth, then wrap and rest for 15min. For the filling, crack the eggs into a blender, then add the frozen peas and most of the Cheddar. Rip in the top leafy half of the basil, add a pinch of salt and black pepper, and blitz until smooth.

Preheat the oven to 200°C. Roll out the avocado pastry on a flour-dusted surface to just under ½cm thick. Loosely roll it up around the rolling pin, then unroll it over an oiled 25cm x 35cm baking tray, ease it into the sides and prick the base. Roughly tear off any big bits of overhang, then bake for 10min, or until lightly golden. Evenly pour in the filling and bake for another 15min, or until set, then finely grate over the remaining cheese. Dress the salad leaves with extra virgin olive oil and lemon juice, season, then sprinkle over the quiche to serve.

PER SERVING 764kcal, 52.6g fat (11.3g sat fat), 21g protein, 55.9g carbs, 2.4g sugars, 1.1g salt, 4.9g fibre