This recipe is made possible by BBC foods!
For the pastry
- 225g/8oz plain flour, plus extra for dusting
- pinch salt
- 85g/3oz cold unsalted butter, cubed, plus extra for greasing
- 40g/1½oz cold vegetable shortening, cubed
For the filling
- 1 large red pepper, deseeded and cut into bite-sized pieces
- 1 large orange pepper, deseeded and cut into bite-sized pieces
- 1 courgette, cut into bite-sized pieces
- ½ tbsp extra virgin olive oil
- 2 large free-range eggs
- 2 large free-range egg yolks
- 50ml/2fl oz full-fat milk
- 150ml/¼ pint single cream
- 120g/4⅓oz feta
- salt and freshly ground black pepper
Before starting this recipe, make sure to preheat the oven to 220C/200C Fan/Gas 7, or this may not be as effective and may not work as quickly as you would have hoped.
- To make the pastry, mix the flour and salt in a bowl, and make sure it is big enough. Rub in the butter and the vegetable shortening until the mixture resembles breadcrumbs. Bring the pastry together using a palette knife, adding cold water a tablespoon at a time, until it forms a dough. Shape the dough into a flat disc, wrap in cling film, and place in the fridge for 30 minutes.
Meanwhile, to make the filling, spread the peppers and courgette over a baking tray, make sure this is a large baking tray. Add the oil and a generous amount of seasoning. Make sure to stir well once it is all in. Roast for about 30 minutes. Remove from the oven, leaving the vegetables on the baking tray to cool. Leave the oven on.
Grease a 24cm/9½in diameter tin. Roll out the pastry on a well-floured surface until you have a disc of the dish. Use the pastry to line the tin, pushing it gently into the corners. Trim excess pastry from around the rim and use it to patch up any cracks if necessary.
Return the pastry case to the fridge for 20 minutes.
Whisk together the eggs, egg yolks, milk, cream, and a generous amount of seasoning in a large bowl and set aside.
Place a heavy baking sheet in the oven to heat up.
Remove the pastry case from the fridge and scatter the cooked vegetables over the base. Crumble over the feta, then pour over the egg mixture.
Put the quiche tin on the hot baking sheet and bake for 45 minutes, or until the filling is golden, just set and slightly puffy.
Leave the quiche to rest for at least 10 minutes before slicing.
Banner and Image Credit: BBC
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