Quiche Lorraine dates back to 14th century France, and we have loved it here since, well, as long as I can remember. But here's a great twist with red peppers and garlic, delicious!
- 1 sheet ready rolled short pastry (not a block)
- 6 tbsp extra virgin olive oil
- 4 red peppers, 800g flesh, deseeded
- 30 g garlic, finely chopped
- 2 vegetable stock cubes
- freshly milled black pepper
- 300 single cream
- 200 milk
- 2 large eggs
- 2 large egg yolks
- 1 egg, for sealing the pastry base
- Pre-heat the oven to 200C gas 6.
- Roll the pastry to fit a 23cm x 4cm deep loose-bottomed flan tin, leaving a nice high top edge (want to have a really deep finished quiche)
- Line the tin and dock well with a fork.
- Line with baking parchment and fill with baking beans right to the top.
- Place the case onto a baking tray and cook for 20 minutes in the pre-heated oven to set the pastry.
- Heat the olive oil in a sauté pan, chop the peppers into small pieces and add.
- Turn down the heat and cover with a tight-fitting lid and cook until they are really soft, probably 20 minutes (It's essential you keep the lid on as you want to keep all the juices in and stop them evaporating)
- Remove the beans and parchment from the base carefully and brush with the beaten egg and return to the oven for 2 minutes to set.
- Place the cooled peppers and all the oil and juices into a liquidiser.
- Add the garlic, stock cubes and pepper, then blitz until you have a smooth puree.
- Add the cream, milk and eggs and pulse to blend again.
- Pour 3/4 of the pepper custard into the flan, then pop in the oven, then fill right to the brim with the rest of the custard.
- Cook for 30 minutes or until just wobbly in the centre, do not overcook or the quiche will soufflé and split.
- Remove from the oven, then leave to cool for at least 30 minutes.
- Serve at room temperature with a dressed green salad.
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