Catherine Leyden: Goats Cheese, Red Pepper & Pine Nut Quiche

Wed, 17 May 2017

RECIPE

Ingredients

Pastry

125g/4oz Odlums Cream Plain Flour
50g/2oz Butter or Margarine
About 4 tablespoons Cold Water

Filling

1 Red Pepper, diced
125g/4oz Goats Cheese, crumbled
1 small Onion, thinly sliced
50g/2oz Shamrock Pine Nuts
2 Eggs
150ml/¼pt Milk
Freshly Ground Pepper

 

Method

1. Preheat oven to 190°C/375°F/Gas 5. Lightly grease a 24cm/9" flan dish.
2. Sieve flour into a bowl. Coarsely rub in the butter/margarine. Add sufficient water to give a soft but not sticky dough.
3. Lightly roll the pastry on a floured board, then roll it out and use to line the flan dish.
4. Arrange the red pepper, goats cheese, onion and pine nuts on the base.
5. Beat the eggs, milk and pepper together and pour over the filling in the flan dish.
6. Bake for about 30 minutes until filling is golden brown and set.

Note

Delicious served with a simple green salad!