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Heat the oven to 220C/200C fan/gas 7. Line a deep 20 x 20cm baking tin with the shortcrust pastry, trimming the edges where needed (line with baking parchment first if it’s not non-stick). Defrost the peas by tipping into a heatproof bowl and covering in boiling water – let stand while you make the filling.
Put the eggs in a bowl with the crème fraîche, pesto, cheddar, ½ tsp black pepper and the nutmeg, if using, and mix to combine. Drain the peas, then dry on kitchen paper thoroughly before adding to the bowl and stirring to distribute evenly.
Pour the filling into the pastry case – it should be a snug fit, but shouldn’t overflow. Bake for 25-30 mins, or until puffed up, golden, and the pastry is brown. Leave to cool in the tin for 10 mins (it’ll collapse back down to size), then transfer to a wire rack to cool completely (this will prevent a soggy bottom).