We’ve made a few recipes with roasted peppers, and almost always have a jar of the shop-bought ones in the fridge. They go really well in pasta, risottos and many other things, and are a really handy store cupboard ingredient to have in your kitchen.
This quiche isn’t made with the shop-bought peppers – although they are a great ingredient, there are times when only the real thing will do. The original idea was a creamy roasted pepper sauce to stir through pasta with some diced chorizo – the contrast of the sweetness of the peppers versus the salty/spicy taste of the chorizo was nice. Unfortunately, it was just nice – it wasn’t Special. And when it comes to recipes to share with you, to we like Special.
And then inspiration came – could the pureed roasted pepper be beaten into the egg mix for a quiche? The first test gave a great result, but we still felt like it needed something more. So, inspired by an episode of one of Jamie Oliver’s shows, I started to think about wilting some kind of greens into the mix – but what? Spinach? Kale? Both seemed a little too bitter flavoured to work well with the sweet roasted pepper.
Eventually, rocket suggested itself and it was perfect. Mild but peppery, and with enough body to give an extra bit of texture and some contrasting flavour to the quiche overall. Rocket is another ingredient that I feel is really underused. It’s something that chefs use to create a side salad or garnish that sits on the side of the plate to look pretty whilst you eat the main meal in a restaurant. But it’s so much more than that – rocket has so much flavour of its own. I use it for everything from replacing normal lettuce in sandwiches, to soups, to things like this quiche!
Now, a moment of comedy. The first time I tried the actual quiche recipe, I put the peppers in the food processor and began blending them up. Unfortunately, I forgot the little spout bit that sits in the top to prevent anything spraying out – and guess what happened? Yep, pureed pepper flesh all over me and the kitchen sides. Ah, it’s important to be able to laugh at yourself (although I’m pretty sure I didn’t laugh at the time – I’m pretty sure there was some colourful language)!
This quiche is pretty versatile too – you can have it cold/warm in the summer with some salad bits, or warm/hot in the winter with some chips and steamed veg. We found it also keeps well for a couple of days in the fridge – just pop it back in the oven to heat it back up if you don’t want to eat it cold.
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