Pepper Quiche
This comes from an old cookery book produced by Sainsbury’s that I remember using when I was studying cookery at school (note not domestic science or any other fancy name). I love the wholemeal base to it.
Ingredients
Base:
- 150g wholemeal flour
- ½ tsp mustard powder
- salt
- 1 tsp cayenne pepper
- 75g margarine
- 75g cheddar, grated
- 2 -3 tbsp cold water
Topping:
- 2 tbsp olive oil
- 1 onion, sliced
- 1 clove of garlic, crushed
- 1 green and 1 red pepper, deseeded and sliced
- 2 eggs
- 150ml milk
- 50g breadcrumbs
- seasoning.
Method
- You will need a 23cm flan tin.
- Make the pastry first. I am lazy and always use a food processor.
- Wrap pastry in cling film and set aside in the fridge to rest.
- Heat oven to 180oC.
- Make filling: gently fry the onions and garlic until soft.
- Add the sliced peppers and fry gently for about 5 - 10 min
- Mix the milk, eggs, breadcrumbs and seasoning together.
- Allow the peppers and onions to cool a little before adding the milk and egg mix. This is a good time to roll out your pastry.
- The pastry is quite sticky so use plenty of flour.
- Roll it large enough for the flan tin and line.
- Blind bake the pastry. Prick the base and line with greaseproof paper and fill with baking beans and bake for about 10 min.
- Take out the paper and beans and bake again for approx 8 min.
- Before filling your flan base, it is a good idea to put the tin on a baking tray in case of any seepage.
- Now fill your flan base with the peppers and pour the milk and egg mix over.
- Bake for 35 - 40 min until golden on top.
- Serve hot or cold with a salad and baked potatoes.
Tip: This pastry is both sticky and delicate so handle carefully.