Printable Version
Quiche
Ingredients
- Base :
- 100g/4 oz butter or margarine, cubed
- 225g/8 oz plain flour
- 25g/1 oz freshly grated Parmesan Cheese
- 1 large Lion Quality egg, beaten
- Filling :
- 10ml/2 tsp olive oil
- 1 red onion, sliced
- 3 small peppers, red, green and yellow, deseeded and sliced
- 125g/4 oz Italian salami slices
- 25g/1 oz black olives, pitted
- 300 ml/1/2pint soured cream
- 3 large British Lion eggs, lightly beaten
- 25g/1 oz freshly grated Parmesan cheese
- salt and ground black pepper
- basil to garnish
Preparation time: 20 mins.
Cooking time: 60 mins.
Serves: 6.
A delicious summer recipe that's great year-round.
Method
- Rub fat into flour with a pinch of salt until mixture resembles fine crumbs. Stir in Parmesan, egg and enough cold water to form a firm dough. Wrap and chill for 15 minutes.
- Pre-heat the oven to 190oC/375°F/Gas 5. Roll out pastry on a lightly floured surface, use to line a greased 23cm/9in fluted flan tin. Line with greaseproof paper and baking beans, bake for 15 minutes. Remove paper and beans and cook for a further 5 minutes, or until base is dry.
- Heat oil in a pan, add onion, cook for 2-3 minutes, stir in peppers cook for 2-3 minutes. Arrange in pastry case with salami. Sprinkle with olives.
- Lightly beat soured cream and eggs together with the seasoning. Pour over filling and sprinkle with Parmesan cheese. Cook in the centre of a pre-heated oven for 40-45 minutes until golden. If liked, garnish with basil. Serve warm with a green salad of mixed leaves.