Peel and weigh 100 grams of avocado flesh. In a mixing bowl, combine the avocado with olive oil and all-purpose flour, mixing until smooth and creamy. Gradually add cold water, kneading until a dough forms. Wrap the dough in plastic wrap and let it rest in the refrigerator for about 15 minutes.

Preheat your oven to 400°F (200°C).

Once the dough has rested, roll it out on a lightly floured surface until evenly thin. Carefully transfer the dough to a tart pan, pressing it evenly along the bottom and sides. Poke a few holes in the base of the crust. Bake for 10 minutes, or until it is lightly golden.

Prepare the filling by blending the eggs, frozen peas, and crumbled feta cheese in a food processor until smooth. Season with salt and pepper.

Pour the creamy filling into the baked crust, and return the quiche to the oven. Bake for 15 minutes, or until the filling is set and lightly puffed.

Prepare the optional garnish by tossing pea shoots with olive oil and lime juice. Once the quiche has cooled slightly, sprinkle the fresh pea shoots over the top.