Enjoy this easy Easter quiche for a lovely springtime lunch!
Heat the oven to 200C or 180C for fan assisted ovens. Cook the peas for 3 minutes in boiling water then drain.
Beat the eggs in a large bowl, gradually add the cream and stir in the onions, chopped mint, salt and pepper to taste.
In a mixing bowl, work the cold butter into the flour until a dough forms. Wrap in clingfilm and place in the fridge for 30 minutes. Roll out the pastry on a floured work surface and lay over a greased tart tin. Gently press the pastry down, around the sides and trim to size.
Prick the bottom of the base using a fork, line the bottom of the pastry with baking paper and fill with baking beans. Blind bake the tart for 20 minutes, remove the paper and cook for a further 5 - 10 minutes until golden brown.
While the tart cooks, carefully add the eggs to a pan of boiling water for 10 minutes. Place the eggs in a bowl of cold water and remove the shells. Cut the boiled eggs in half.
Spoon the filling mixture onto the pastry, crumble goats cheese on top and place the boiled egg slices on top (see picture). Place in the oven for 20 - 25 minutes or until set and golden brown. Serve with fresh dill.