Name: Roasted Pepper and Rocket Quiche
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Ingredients: 200 g plain flour, plus extra for dusting; 100 g unsalted butter, at room temperature; 84 ml cold water; 4 red, yellow or orange peppers, halved and deseeded; 120 ml double cream; 30 g parmesan; 3 basil leaves; A bunch of fresh parsley; Sea salt and black pepper; 6 eggs; 70 g cheddar, grated; 40 g rocket (or rocket, spinach and watercress salad)

Description

A creamy roasted pepper quiche with wilted rocket.

Ingredients

Units Scale

For the pastry:

200 g plain flour, plus extra for dusting
100 g unsalted butter, at room temperature
84 ml cold water

For the quiche filling:

4 red, yellow or orange peppers, halved and deseeded
120 ml double cream
30 g parmesan
3 basil leaves
A bunch of fresh parsley
Sea salt and black pepper
6 eggs
70 g cheddar, grated
40 g rocket (or rocket, spinach and watercress salad)

Instructions

Preheat the oven to 180°C / fan 160°C. Put the peppers, cut side down, on a baking tray lined with parchment or a Pyrex dish lightly sprayed with cooking spray. Roast in the oven for 40 minutes or until slightly blackened and shrivelled. Set aside to cool for about 20 minutes.
Make the pastry: Sift the flour into a large mixing bowl with a pinch of salt. Add the butter and rub together until the mixture resembles fine breadcrumbs. Gradually add the cold water and use your hands to bring it together into a rough dough (adding a splash more water if needed.
Wrap the dough in clingfilm and allow to rest in the fridge for 30 minutes.
Oil or spray a quiche dish with cooking spray or olive oil.
On a flour-dusted work surface, roll out the pastry to fit your quiche dish. Roll the pastry up around the rolling pin and carefully unroll it over the prepared quiche dish.
Gently press the pastry into the quiche dish, moulding to the dish as you go. Trim any overhanging pastry off (you can use it to fill any holes). Put a sheet of baking paper over the pastry and then pour in baking beans (or uncooked rice or lentils). Bake for 12 minutes and then carefully remove the baking beans and blind bake for 10 minutes.
Make the quiche filling: Peel off the outer layer of skin from the peppers. Roughly chop the flesh and put in your food processor with the cream, Parmesan, basil, parsley and some black pepper. Blend until smooth and creamy.
In a separate jug, lightly beat the eggs with a fork. Pour in the roasted pepper mixture and beat gently with a fork until combined.
Spread the rocket salad over the blind-baked pastry base. Pour over the egg-cream mixture and flatten down any bits of rocket that poke up so they are covered by the filling.
Sprinkle over the grated cheddar and bake in the oven for 40-50 minutes until the quiche is set and the top is golden brown.
Allow to cool partially or completely and slice into 8.

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes