Summery Pea & Ricotta Quiche | Crispy & Light

Preheat the oven to 180 °C top/bottom heat. Grease a quiche or springform pan with a little olive oil. Lightly brush the phyllo pastry sheets with olive oil and layer them overlapping in the pan, creating a nice crispy edge.

Briefly scald the frozen peas with boiling water, drain, and let them drip dry. Wash the lemon with hot water and finely grate the zest.

In a bowl, stir the ricotta with the eggs, grated lemon zest, a pinch of salt, and pepper until smooth. Fold the peas into the ricotta mixture.