Quiches are great lunch ideas and delicious served hot or cold
Pastry resting time30mins
Course: Main Course, Snack
Season: Autumn, Spring, Summer, Winter
1onionpeeled, chopped, organic
1red pepperde-seeded, diced, organic
3eggsfree range, organic
200mlmilksemi skimmed or full fat, organic
150gmature cheddar cheesegrated, organic
For the Pastry. Food processor method
Sieve the flour and add to the food processor with the butter and water. Whizz together for a few seconds until pastry is formed. Wrap the pastry in a beeswax wrap or clingfilm - something to keep out the air and prevent it from drying out and place in the fridge for 30 minutes
For the Pastry. Manual Method
Sieve the flour into a bowl and ruv in the butter until it resembles fine breadcrumbs
Gradually add the water and bring the mixture together until it forms a dough. Add more water if you need to. Wrap the pastry in a beeswax wrap or clingfilm - something to keep out the air and prevent it from drying out and place in the fridge for 30 minutes
How to cook the Pastry
Pre-heat the oven to 180°C/360°F/gas 4.
Dust a surface and roll out the pastry to ½cm thickness. Roll the pastry around a rolling pin and unroll it to cover a 23cm round tart tin. Alternatively, grease a foil tray about 3cm deep or use individual ones if you prefer.
Lightly press the pastry into the tin or tray. Trim any overhanging pastry. Line with greaseproof paper or clingfilm. Fill the space with dried pulses or rice. This is to weight the pastry down and stop it puffing up whilst you cook it.
Bake in the oven for 12 minutes. Remove the pulses or rice and liner and put back in the oven to cook for a further 8-10 minutes until golden and crisp.
For the Filling
Fry up the vegetables then spoon into the pastry case in an even layer
Crack the eggs into a bowl, whisk in the milk and stir in the cheese
Pour the egg mixture over the top of the vegetables not quite to the top of the crust. This will be quite runny so be careful, but it will set well.
Place the quiche in the oven at 180°C/360°F/gas 4. and cook for 35 - 40 minutes or until just set. Leave it to cool slightly before serving as this will help it set a bit more.