Pea, Ricotta and Lemon QUICHE

Seeded spelt shortcrust pastry with peas, creamy ricotta and lemon, a touch of mint and a free-range egg filling, hand-topped with feta and a sprinkle of crispy kale & red bell pepper flakes.

  • Nutrition:
  • /
  • Energy
  • 1035 KJ / 248 kcal
  • Fat
  • 15.8g
  • Saturates
  • 5.9g
  • Carbs
  • 18.4g
  • Sugars
  • 1.8g
  • Fibre
  • 1.7g
  • Protein
  • 8.5g
  • Salt
  • 0.77g

Of an adult's daily allowance


Water, Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Free-Range Whole Egg, Ricotta Cheese (Milk) (10%) (Pasteurised Whey (Milk ), Acidity Regulators: Citric Acid, Lactic Acid), Petit Pois (10%), Sautéed Onion (Onions, Rapeseed Oil), Feta Cheese (Milk) (9%), Vegetable Oils (Sustainable Palm Oil*, Rapeseed Oil), Medium Fat Hard Cheese (Milk), Butter (Milk), Spelt Flour, Dried Skimmed Milk, Cornflour, Double Cream (Milk), Lemon Peel, Mint, Mature Cheddar Cheese (Milk), Brown Linseeds, Golden Linseeds, Salt, Poppy Seeds, Red Bell Pepper, White Pepper, Kale, Cayenne Pepper, Paprika, Mustard Powder


For allergens, including cereals containing gluten, see ingredients in bold.

Made on a site that handles sesame seeds.  

A pie for your thoughts

Tell us what you think of this recipe and we'll put your name in the hat to win Higgidy goodies.

Liz said:

“ The Pea Ricotta and Lemon quiche was really delicious. In Sainsbury’s Liverpool Road it was labelled as a “guest” quiche. I hope you make it a permanent member of the family...

30th May 2020

For prizes, tips & more join us on instagram