1

Preheat oven to 190°C or 170°C fan-forced. Lightly spray a 22cm-round fluted tart tin with removable base with oil. Lightly spray each sheet of pastry with oil, then fold in half. Carefully layer sheets of pastry in tin, then place tin on a large baking tray.

2

Blanch frozen peas in a saucepan of boiling water for 1 minute or until just tender. Drain and refresh in a bowl of cold water, then drain again.

3

Heat oil in a medium non-stick frying pan over medium heat. Add leek and pancetta and cook, stirring, for 3–4 minutes or until pancetta is crisp. Add garlic and cook, stirring, for 1 minute or until fragrant.

4

Place eggs, milk and ricotta in a large bowl, whisking until well combined. Season with salt and freshly ground black pepper. Arrange peas, leek mixture and grated cheese over pastry base. Pour egg mixture into pastry case, then bake quiche for 30–35 minutes or until pastry is golden and filling puffed and set. Cool for 5 minutes, cut into wedges and serve.