Red Pepper and Garlic Quiche

3.3/5 rating (4 votes)
  • Serves: 6-8
  • Prep Time: 15 mins
  • Ready in: 35-40 mins
  • Difficulty: Moderate
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Red Pepper and Garlic Quiche
 

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!

Ingredients

  • 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

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Method

  • 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.

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