Fava Bean Quiche

Ingredients

 

Serve 4

• 4 soft, juicy pears

• juice of 1/2 lemon

• 7 oz/200 g frozen puff pastry, thawed

• 1 egg yolk, lightly beaten with 2 tbsp milk

Cheese and Walnut Sauce:

• 5 oz/150 g Taleggio (or Fontina) cheese

• 2 oz/60 g Gorgonzola cheese

• 10 walnuts, shelled and finely chopped

• 1 tbsp brandy

• 1 tbsp heavy/double cream

• 1/2 tsp paprika

---

Method:

1. Prepare the pastry and chill in the refrigerator. Preheat the oven to 400°F/200°C/gas 6.

2. Set out a 10 1/2inch (26-cm) baking dish. Chop a third of the fava beans. Process the remaining fava beans in a food processor or blender with the Ricotta, cream, Parmesan, Tabasco, and salt and pepper until well blended.

3. Roll the dough out and use it to line the pan, letting it overlap the edges. Prick with a fork.

4. Spoon in half the chopped fava beans, the filling, and top with the remaining fava beans.

5. Fold in the overlapping edges. Brush with the beaten egg.

6. Bake for 30-35 minutes, or until golden. Serve warm.