Wholemeal walnut pastry and lettuce quiche

Pastry was based on a recipe in Wholefood: 100g plain flour, 125g wholemeal flour, 25g ground walnuts, 125g butter and water to bring it together

Filling was based on Hugh F-W’s recipe with the addition of peas so lettuce, spring onion and pea. I used about half the amount of cheddar, 50 ml less milk than the recipe and dotted ricotta across the top of the rest of the fillings (because I had some to use up from making meatless balls).