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In a saucepan sautee the
onion,mushrooms,garlic,broad beans and peas and
season.
Let it cook for about 10 minutes a bit longer if
the broad beans are not so tender.
Turn off heat and let it cool a bit.
Then add to it the ricotta,beaten eggs,milk and
3/4 of the mozzarella.
Mix well.
Roll pastry and line 2 pie dishes
Put the mixture in the pie dishes . Turn the
pastry over the sides .
Sprinkle the remaining mozzarella on top.
Bake in 180C preheated oven until pastry is done
and filling is firm.
I had some filling left and I lined a small pie
dish with baking paper and poured the mixture in
so nothing is wasted. This is a good idea for
those who need to follow a gluten free diet. The
same taste of a quiche but without pastry.
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