Packed with juicy and fresh Mediterranean vegetables, this quiche is bursting with flavour. Treat the family to this mouth-watering pastry today
Ingredients
- 185g ready-baked savoury pastry case
- ½ x 460g jar roasted red peppers, drained and sliced
- 4-6 sun-dried tomato halves, chopped
- 2tbsp sliced black olives
- 2 medium eggs
- 170ml carton double cream
- 2tbsp green pesto
- Salt and black pepper
WEIGHT CONVERTER
Method
- Set the oven to 180°C/350°F/Gas Mark 4.
- Put the pastry case on a baking sheet (remove the foil casing if it’s packed in one). Spread the roasted peppers and sun-dried tomatoes over the base and scatter the sliced olives on top.
- Beat together the eggs, cream, pesto and seasoning and pour into the pastry case. Bake in the centre of the oven for 30-40 mins, until the filling is starting to turn a light-golden colour and has set in the centre.
- Slide the quiche on to a wire rack and leave to cool. Serve it warm or at room temperature. If making the quiche in advance, chill when cold. It will keep for up to 2 days. Allow to come to room temperature or warm through before serving.
Top Tip for making Mediterranean quiche
If you want to keep the quiche for a few days, make sure you wrap it in tin foil and pop in the fridge.
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