Preheat the oven to 425°F then heat a small pot of salted water to boiling on high. Meanwhile shell the peas and roughly chop the chard leaves and stems. Add the peas to the pot of boiling water and cook for 2 to 4 minutes, until bright green. Rinse under cold water then transfer to a large bowl.

Using the same pot, warm 2 teaspoons of olive oil over medium-high heat. Add the chard stems and the garlic, season with salt & pepper and cook, stirring occasionally, for 1-2 minutes. Add the chard leaves and cook for 2-3 additional minutes, or until the chard leaves have wilted. Remove from the heat and set aside.

In a separate small bowl, add the shallot along with the juice of the lemon. Whisk in one tablespoon of olive oil until well combined.

Crack the eggs into a large bowl, add the sour cream, 2 tablespoons of water, and a sprinkle of salt & pepper then whisk until smooth. Add the cooked peas and chard to the bowl and whisk until combined. Place the pie crusts on a baking sheet then divide the filling between them. Top with goat cheese, season with salt & pepper and bake for 18 to 20 minutes, until the crust have browned and the filling is cooked through. Remove from the oven and let stand for at least 5 minutes prior to serving.

When you are almost ready to eat, combine the pea shoots with the lemon-shallot mixture in a large bowl along with the shaved parmesan. Toss until evenly coated. Serve alongside the baked quiches and enjoy!