Catherine Leyden's Goat's Cheese, Red Pepper and Pine Nut Quiche
Wed, 11 September 2019
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
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. 3. Add sufficient water to give a soft but not sticky dough. 4. Lightly roll the pastry on a floured board, then roll it out and use to line the flan dish. 5. Arrange the red pepper, goats' cheese, onion and pine nuts on the base. 6. Beat the eggs, milk and pepper together and pour over the filling in the flan dish. 7. Bake for about 30 minutes until filling is golden brown and set.