12oz short crust pastry (click here for homemade recipe)
1/2 a red pepper chopped
1/2 a yellow pepper chopped
1/2 a small onion
Small handful of baby spinach chopped
1/2 a courgette finely sliced for the top
3 medium eggs
150ml double cream
2 teaspoons of tomato puree
A little plain flour to dust the work surface
preparation 5 mins • you cook for 16 mins •
Watch a 30 second preview of my cook-along video below
Perfect for a picnic, lunch or a light dinner, this quiche is packed with colourful peppers, baby spinach and onion, all inside a crisp pastry shell. Surprisingly easy to make, it's delicious summer food that looks great. This is a two part recipe. In part one we roll the pastry and cook the case. In part two we fill the quiche and cook it!
Rolling pin to roll out the pastry
Palate knife or flat bladed knife would be useful
Small sharp knife to trim the pastry
2 x 7" circular discs of baking parchment - draw around the base of the quiche/flan dish. 1 disc is for lining (below) 1 is for blind baking.
7" quiche/flan dish greased and lined with 1 of the parchment discs
Ceramic baking beans or anything heavy and oven proof (marbles, rice)
Fork to whisk the eggs
Before you start, preheat your oven to 180c, have a clear surface, the pastry and rolling pin ready and the plain flour out. Now click here!
Before you start, make sure your quiche case has cooled slightly. Have the veg chopped, the eggs broken into the measuring jug and the cream standing by. Now click here!