Preheat oven to 180°C,160°C fan. Grease a 20cm round springform pan.
Using pan base as a guide, cut a round shape from 1 pastry sheet. Cut remaining sheet into 4 even strips. Line side of pan with strips, pressing joins together to secure. Trim excess pastry. Place on a baking tray.
Melt butter in a frying pan over medium heat. Add onion and garlic. Cook, stirring occasionally, for 10 minutes or until onion softens. Stir in peas and parsley and season with salt and pepper.
Spoon half onion mixture into prepared pan. Top with half the brie. Repeat with remaining onion mixture and brie. Whisk eggs and cream in a jug and pour over everything.
Bake for 50 minutes or until quiche is just set and leave to stand for 5 minutes.
Tip: Where possible add peas towards the end of cooking time to prevent them becoming too soft and losing their bright green colour.
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