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Wholemeal Red and Yellow Pepper Quiche with Pansies

 

This colourful starter makes a great supper or lunch dish served with new green peas or a leafy salad. Its bright colours make it appealing to both adults and children and it easy to make.
15

Yield

4

servings

Prep

30

min

Cook

25

min

Ready

Trans-fat Free, High Fiber
 

Ingredients

Pastry
2 cups whole-wheat flour
1 pinch salt
*
½ cup margarine
sunflower, cubed
½ cup water
ice cold
1 x butter
for greasing
*
1 pinch all-purpose flour
*
Filling
½ cup butter
or margarine
1 tablespoon sunflower oil
2 each onions
thinly sliced
½ each sweet red bell peppers
seeded, thinly sliced
½ each sweet yellow bell peppers
seeded, thinly sliced
3 tablespoons pansies
purple
*
2 large eggs
or 3 small
½ cup cheddar cheese
or gruyere, shredded
1 ¼ cups milk
1 x salt and black pepper
*

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 breadcrumbs.

Lift your fingers above the bowl as you rub to keep the mixture light or aerated (Anne's 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, raising the heat a little if necessary, until the filling is nicely puffed up and the pastry is beginning to brown.

Serve hot or cold.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 358g (12.6 oz)
Amount per Serving
Calories 91258% of calories from fat
 % Daily Value *
Total Fat 59g 91%
Saturated Fat 24g 118%
Trans Fat 0g
Cholesterol 188mg 63%
Sodium 632mg 26%
Total Carbohydrate 26g 26%
Dietary Fiber 10g 38%
Sugars g
Protein 44g
Vitamin A 53% Vitamin C 110%
Calcium 26% Iron 26%
* based on a 2,000 calorie diet How is this calculated?

 

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