Roasted Red Pepper Quiche

Yields: approximately 20 individual quiches

Purple Wholemeal Short Pastry

300g plain flour
300g purple wholemeal flour
300g salted butter
4g salt
155g water

Rub the butter into the flour and salt.

Add the water and mix until just combined.

cover with cling film. Rest anf chill in the refrigerator for 15-20 minutes.

Quiche Filling

4 eggs
100g cream
100g sour cream
1g smoked sweet paprika
2g salt
grated tasty cheese
creamy feta

Whisk all the ingredients until combined and pass through a fine sieve.


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.

Image courtesy of Fonterra

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