Heat oven to 200C/180C fan/gas 6.
To make the pastry, tip the flour and
butter into a food processor, and pulse
until the mixture resembles fine
breadcrumbs. Add the cheese and
pulse to combine. Add 2-3 tbsp cold
water and mix to a firm dough.
Tip the dough out onto a lightly floured
surface and knead briefly. Roll out and
line a 30 x 20cm rectangular tin (or a
26cm round flan tin) – no need to trim
the pastry edges. Chill for 15 mins, then
line with baking parchment, fill with
baking beans and blind-bake for 10 mins.
Remove the parchment and beans, and
bake for a further 10 mins until biscuity
brown. Trim off excess pastry using a
small sharp knife.
Reduce oven to 180C/160C fan/gas 4.
Melt the butter in a frying pan, add the
spring onions and gently fry for a couple
of mins until softened. Add the peas,
season and cook gently, stirring
occasionally, for a further 5 mins.
Tip into the food processor with the
milk and work to a purée.
Beat the eggs in a large bowl, then
beat in the crème fraîche, nutmeg,
half the cheese, the pea purée and
seasoning. Pour into the pastry case
and sprinkle with the remaining cheese.
Bake for 25-35 mins until the filling is
firm and lightly browned.