Roasted Red Pepper Quiche
Serves 20 people
30-40 min prep
40-55 min cook
Sweet roasted red peppers and a rich Barker’s Professional Red Pepper and Roast Garlic Breadshot Filling make this quiche a standout. It’s savory, it’s satisfying, and it’s oh-so-good.
By Barker's Professional
Ingredients
- 300 g Plain flour
- 300 g purple wholemeal flour
- 300 g salted butter
- 4 g Salt
- 155 g Water
- 4 QUICHE FILLING- eggs
- 100 g Coconut Cream
- 100 g Sour cream
- 1 g smoked sweet paprika
- 2 g Salt
- Barker’s Professional Red Pepper and Roast Garlic Breadshot Filling
- grated tasty cheese
- Sliced tomato’s
- Creamy feta
- chopped Chives
Method
PURPLE WHOLEMEAL SHORT PASTRY
- Rub the butter into the flour and salt.
- Add the water and mix until just combined.
- Cover with cling film. Rest and chill in the refrigerator for 15-20 minutes.
QUICHE FILLING
- Whisk together eggs, cream, sour cream, smoked sweet paprika, salt, grated tasty cheese, creamy feta until combined and pass through a fine sieve.
ASSEMBLY
- Roll out the short pastry and line desired flan tins.
- Blind bake the pastry cases completely.
- 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.
- Pour the quiche filling over the top to fill up to three quarter full and then season with salt and pepper.
- Bake at 200 C for approximately 12 minutes or until the quiche mixture has set.
