Roast Pepper Quiche
Quiche makes a delicious supper for midweek or the weekend or for a buffet party. It cna be served hot or cold and can be easily frozen for another day.
Peppers are delicious raw or cooked but I think they are at their very best when roasted, in olive oil. Here is a simple way to get the flavour of the peppers in a quiche. This recipe makes two quiches – one to have now and one to freeze for another day. It uses two peppers – one green and one red. If you just want to make one quiche then simply halve the quantities and use just one pepper – or half a green and half a red pepper.
One quiche will serve 2-4 people depending on how hungry you are.
Fabulous, Adaptable Quiche
Quiche is a fabulous, way to use up ingredients in your fridge or cupboard and once you have done a few quiche recipes, you will soon find it easy to invent new ones. With any of the quiche recipes on this website, do adapt and change the recipes to suit your own taste.
Quiche is a great dish for an easy supper, served hot. It is also delicious cold in a packed lunch, picnic or part of a buffet. This recipe uses sweet roasted peppers
Not only is quiche great for a supper dish, it is great for picnics, packed lunches or buffets. I cooked several different quiches for a summer buffet, family party. They can be made in advance and frozen until required.
Peppers are in season late summer and early autumn, but tend to be available all year round and have become a staple of our store cupboard now. They add colour and sweetness to many recipes. The red peppers are the sweetest but wherever a colour is specified, you can choose to use th pepper your prefer, or what you have available.
Pastry For Quiche
I always make my own shortcrust pastry (I admit to buying ready made puff pastry when I use it) as it is really simple to make. These are made with wholemeal pastry – which I prefer – but you can of course make ordinary shortcrust pastry with white flour.
If you find wholemeal pastry a bit tricky to handle (it is more inclined to break up) use half wholemeal flour and half plain flour. Also, if it does fall apart a bit, it is fine to piece it together in your quiche tin. However, you could, of course use ready made pastry from the supermarket. Frozen is usually a bit cheaper than the ready rolled in the chiller cabinet, but you need to defrost it first and will still need to roll it out.
Don’t be put off by the different stages if the recipe – it really is quite straight forward – and very delicious!
The quantities can be easily halved if you just want to make one quiche.
Roast Pepper Quiche
For Two Quiches
- 200g/ 7oz wholemeal flour (or plain white if preferred)
- 85g / 3oz plain flour
- 150g / 5oz margarine
- 4 tablespoons cold water
- 1 medium red pepper
- 1 medium green pepper
- 1 red onion
- 2 tomatoes
- 2 garlic cloves
- 3 tablespoons olive oil
- 4 eggs
- 1/2 pint milk
- 110g / 4oz grated cheddar cheese
- Place the flour in a bowl and rub in the margarine with your fingertips
- Sprinkle in the water
- With your hands bring the water and flour mixture together into a dough
- Divide the dough into two equal parts
- Leave to rest
- De-seed and slice the peppers
- Peel and slice the onion
- Peel and slice the garlic cloves
- Roughly chop the tomatoes
- Place all in a roasting tray
- Drizzle with olive oil and stir to ensure well covered
- Place in the oven at 200 degrees C for 30-40minutes
- Grease two 7″ cake tins
- Roll out the pastry to fit the tins
- Line the tins with the pastry and trim the edges
- Place half the grated cheese on the bottom of each tin
- Place the roasted vegetables evenly over the cheese
- Top with remaining cheese
- Beat the eggs and mix with milk
- Add mixed dried herbs to milk and eggs
- Pour half over each of the quiches
- Bake in the oven for 50 minutes at 180 degrees C
Make the Pastry
Make the Filling
Make the Quiche
Serve with green salad and new potatoes
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