Equipment:

1 × 23cm round loose-bottomed fluted tart tin 1 quantity of Savoury Shortcrust Pastry (see page 206), or use ready-made shortcrust pastry, defrosted if frozen A little plain flour, for dusting Mixed salad leaves, to serve

For the filling:

1 garlic bulb, cloves separated (about 15) and peeled

3 tablespoons olive oil

1 tablespoon balsamic vinegar

400g baby new potatoes, large ones halved and smaller ones quartered

150g frozen peas

1 small bunch of flat leaf parsley, leaves picked

4 eggs

125ml double cream

3 tablespoons good-quality shop-bought pesto

Salt and freshly ground black pepper

Method:

1. Unless using ready-made pastry, make the Savoury Shortcrust Pastry following the method on page 206, then wrap in cling film and leave to rest in the fridge for 30 minutes.

2. Roll the pastry out on a lightly floured surface into a round about 3mm thick and line your tin with it, making sure the edges of the pastry stand a little proud above the rim of the tin. Trim the edges to even and prick the base all over with a fork, then chill the pastry case in the fridge for 30 minutes. Meanwhile, preheat the oven to 200°C/180°C fan/Gas Mark 6 with a baking sheet inside.

3. Line the pastry case with non-stick baking paper and fill it with dried beans, uncooked rice or ceramic baking beans. Bake the pastry case on the hot baking sheet for 15 minutes. Remove the paper and baking beans or rice and then bake the pastry case for a further 15 minutes to ensure that the base is cooked. Remove from the oven and set aside to cool.

4. Toss the garlic cloves in the olive oil in a small shallow roasting tin. Cover tightly with foil and roast for 15 minutes. Remove the tin from the oven and pour over the vinegar, then roast for a further 5 minutes until the garlic is golden in places and soft throughout. Remove from the oven, keeping the oven on.

5. Bring a large saucepan of well-salted water to the boil, lower in the potatoes and boil for 12–15 minutes until a sharp knife passes through them easily. Just before the potatoes are done, add the peas to the pan and boil for 1 minute or until they rise to the surface. Drain the potatoes and peas in a colander and leave them to sit and let the steam escape (this will help to keep the pastry case crisp).

6. Roughly chop the parsley leaves, then add them to a mixing bowl with the eggs, cream and some salt and pepper and whisk together with a fork.

7. Arrange the garlic evenly over the base of the cooled pastry case, then scatter the potatoes and peas on top. Pour over the egg mixture, then dot the pesto over the top of the filling. Bake the quiche on the hot baking sheet for 25–30 minutes until golden all over and just set in the centre. Serve with mixed salad leaves.