Yields: approximately 20 individual quiches
Purple Wholemeal Short Pastry
300g plain flour
300g purple wholemeal flour
300g salted butter
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.
100g sour cream
1g smoked sweet paprika
grated tasty cheese
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.