Cheddar and Red Pepper Quiche

Cheddar and Red Pepper Quiche

Base

• Flour 250g
• Butter 150g
• Salt ½ tsp
• Egg 1
• Milk 1 Tbsp

Filling

• Red peppers 2
• Onion 1
• Cheddar (grated) 150g
• Eggs 3
• Cream 150g
• Balsamic vinegar

First we made the base, we put the flour and the salt in a bowl and we add the butter (cold) cut into pieces, rub the butter until the mixture resembles fine breadcrumbs.

Make a well in the centre and add the egg (beaten) and the milk, mix everything together by hand until we gave a smooth dough, we leave it to rest for about 20 minutes in the fridge cover in cling film.

Once the dough is rested, we roll it on a floured surface with a rolling pin until is quite thin, lift the pastry over the rolling pin and drape it over the tin (23cm / 9”), cut any excess pastry.

While the dough is resting we roast the peppers in the oven (180C), cut the peppers in quarters and remove the seeds, put them in an oven tray and pour a table spoon of olive oil. Roast them for about 20 minutes or until they are soft.

Now we have to blind bake the pastry, first we prick the base with a fork and cover the base and the sides with a nonstick paper, fill the base with baking beans. We bake it in a pre-heated oven (180C) for about 10 minutes, then we remove the baking paper with the beans and we bake it for another 5 minutes.

Meanwhile the base is being baked, we finely chop the onion and we fry it with a table spoon of olive oil over low heat until is soft, once is soft we add the balsamic vinegar and we allow it to reduce.

When the base is cook, we place first the onion, afterwards the peppers and on top of the peppers we add the grated cheddar and on top of everything we pour the cream but before we do that we have to add salt pepper and any herb you like, I added some oregano too and after we pour it I sprinkled it with rosemary.

Bake for 10-15 minutes or until golden.