Quiche Lorraine dates back to 14th century France and we have loved it here since, well, as long as I can remember. But here’s a great twist with red peppers and garlic, delicious!
- 1 x sheet ready rolled short pastry (not block)
- 6 tbsp extra virgin olive oil
- 4 red peppers (800g flesh, deseeded)
- 30g garlic finely chopped
- 2 x 10g vegetable stock cubes
- ground black pepper
- 300mls single cream
- 200mls milk (any)
- 2 large eggs
- 2 large egg yolks
- 1 egg for sealing the pastry base
- Pre-heat the oven to 200C gas 6.
- Re roll the pastry to fit a 23cm x 4cm deep loose bottomed flan tin, leaving a nice high top edge (want to have a really deep finished quiche)
- Line the tin and dock well with a fork.
- Line with baking parchment and fill with baking beans right to the top.
- Place the case onto a baking tray and cook for 20 minutes in the pre-heated oven to set the pastry.
- Heat the olive oil in a sauté pan, chop the peppers into small pieces and add.
- Turn down the heat and cover with a tight-fitting lid and cook until they are really soft, probably 20 minutes (Its essential you keep the lid on as I want to keep all the juices in and not evaporate)
- Remove the beans and parchment from the base carefully and brush with the beaten egg and return to the oven for 2 minutes to set.
- Place the cooled peppers and all the oil and juices into a liquidiser.
- Add the garlic, stock cubes and pepper, then blitz until you have a smooth puree.
- Add the cream, milk and eggs and pulse to blend again.
- Pour ¾ of the pepper custard into the flan, then pop in the oven, then fill right to the brim with the rest of the custard.
- Cook for minutes or until just wobbly in the centre, do not overcook or the quiche will soufflé and split.
- Remove from the oven, then leave to cool for at least 30 minutes.
- Serve at room temperature with dressed green salad.