Spring quiche

For the pastry:

175g plain flour

½ tsp ground nutmeg

¼ tsp cracked black pepper

a pinch of salt

100g cold butter, cubed

1 egg yolk — keep the white to seal the pastry

For the filling:

150g onion, peeled and finely diced

a knob of butter

100g soft goat's cheeses, cut into small pieces

100g comté or gouda cheese, grated

200mls crème fraîche

200mls cream

3 eggs, lightly beaten

To decorate:

a handful of peas

sprigs of herbs

baby green leaves such as lettuces and spinach

edible flowers