Roasted Red Pepper Quiche

Yields: approximately 20 individual quiches

Ingredients:

PURPLE WHOLEMEAL SHORT PASTRY

• 300g plain flour

• 300g purple wholemeal flour

• 300g salted butter

• 4g salt

• 155g water

QUICHE FILLING

• 4 eggs

• 100g cream

• 100g sour cream

• 1g smoked sweet paprika

• 2g salt

• Barker’s Professional Red Pepper and Roast Garlic Breadshot Filling

• grated tasty cheese

• Sliced tomato’s

• Creamy feta

• Chives, chopped

Method:

PURPLE WHOLEMEAL SHORT PASTRY

1. Rub the butter into the flour and salt.

2. Add the water and mix until just combined.

3. Cover with cling film. Rest and chill in the refrigerator for 15-20 minutes.

QUICHE FILLING

1. Whisk together eggs, cream, sour cream, smoked sweet paprika, salt, grated tasty cheese, creamy feta until combined and pass through a fine sieve.

ASSEMBLY

1. Roll out the short pastry and line desired flan tins.

2. Blind bake the pastry cases completely.

3. Add a thin layer of tasty cheese into the base of each pastry case and top with sliced tomatoes, Barker's Professional Red Pepper and Roast Garlic Breadshot Filling, feta and chopped chives.

4. Pour the quiche filling over the top to fill up to three quarter full and then season with salt and pepper.

5. Bake at 200 C for approximately 12 minutes or until the quiche mixture has set.

This Recipe Uses: