Wholemeal Red & Yellow Pepper Quiche
Submitted by fenwick8
A proper wholemeal quiche bursting with sweet red and yellow peppers, sharp cheddar, and a scattering of edible pansies. Rustic, colourful, and brilliant hot or cold.
YIELD
4 servingsPREP
30 minCOOK
30 minREADY
1 hrsThis wholemeal pepper quiche is the sort of thing you’d find at a village fete and then quietly ask for the recipe.
The crust is made from scratch with wholemeal flour, giving it a nutty, biscuity bite that stands up to the rich egg and cheddar filling.
Sweet red and yellow peppers are gently sweated with onions until silky soft, then folded into the custard with a handful of edible purple pansies for a touch of colour that’s as pretty as it is unexpected.
Serve it warm from the oven or pop it in the fridge and slice it cold the next day. It’s just as good either way.
Kitchen Tips
- Chill the pastry dough for at least 5 minutes before rolling; warm wholemeal dough tears easily
- Blind bake the crust for 10 minutes with baking beans if you want to avoid a soggy bottom
- If you can’t find edible pansies, nasturtium petals or fresh herbs like chives make a fine substitute
- Grate the cheddar on the fine side so it melts evenly through the custard
Ingredients
Directions
First make the flan case; sift the flour and salt into a large bowl and tip in the bran remaining in the sieve.
Chop the margarine into the flour with a knife, then gently rub in with your fingertips until the mixture resembles fine bread crumbs.
Lift your fingers above the bowl as you rub to keep the mixture light or aerated (note: I would use a food processor).
Add the iced water and mix with a knife until you have a firm dough.
Lift out the dough, wrap in cling film (Saran) and chill in the fridge for 5 to 10 minutes.
Heat the oven to 350F/180 C/gas 4.
On a lightly floured marble or wooden surface, roll out the dough thinly into a circle large enough to line a 8-0/20-24 cm flan dish.
Grease the dish and line it with the dough.
Set aside.
To make the filling, heat the butter and oil in a shallow pan, put in the onions and peppers and sweat (cook) gently until the vegetables are soft but not coloured.
Add the pansies.
Whisk the eggs and stir in the grated cheese and milk.
Season to taste.
Pour the onion and pepper mixture into the egg mixture and stir well.
Pour into the prepared flan case.
Bake in the oven for 25 to 30 minutes, rising the heat a little if necessary, until the filling is nicely puffed up and the pastry is beginning to brown.
Serve hot or cold.
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