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Red pepper quiche

Red pepper quiche

Red pepper quiche is a colourful and tasty vegetarian quiche made with a filo pastry shell, sweet peppers, feta and fennel. 
5 from 1 vote
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine European
Servings 4
Calories 277 kcal

Equipment

  • 20cm diameter loose bottomed non stick flan tin

Ingredients
 
 

  • 1 sweet red pepper
  • 3 - 5 mushrooms
  • 1 tablespoon chopped fennel (fresh)
  • 1 handful spinach (fresh)
  • 8 slices courgette
  • 2 tablespoon sliced leek
  • 100 g feta cheese
  • 5 eggs
  • 3 sheets filo pastry
  • 2 tablespoon olive oil

Instructions
 

To prepare the pastry case

  • Take one sheet of filo pastry, lay it across the non stick flan tin and brush with olive oil. Fold the overhanging edges into the pastry case.
  • Repeat with a second and third sheets of filo.

To prepare the filling

  • Cut the red pepper in chunks, peel and slice the mushrooms, slice the leek and courgette. Roast in a little olive oil until soft.
  • Lay the spinach in the base of the pastry case. Add half the roast vegetables and arrange evenly.
  • Crumble the feta and arrange evenly.
  • Whisk the eggs and pour into the pastry case over the other ingredients.
  • Arrange the remaining roast vegetables over the other ingredients.
  • Chop the fennel and sprinkle over the top.

To cook

  • Cook at 180°C, 350°F, gas mark 4 until the egg mixture is firm and the pastry is golden. Check part way through the cooking time to make sure the filo pastry does not cook too quickly. If the pastry is cooking too quickly cover with pieces of foil.

To serve

  • Serve hot straight from the oven, or leave to cool and refrigerate to serve chilled.

Notes

Tips
  1. Work quickly with the filo sheets to prevent them drying out. Wrap any unused sheets straight away and return to the fridge.
  2. If you don't have a loose bottomed non-stick quiche dish you could use a similar sized solid dish (such as ceramic). Cut a square of non-stick baking paper approximately 20cm by 20cm and place in the base of the flan dish before adding the pastry. The corners of the paper square should project a little bit above the pastry edges. When the quiche is cooked, carefully lift the corners of the paper to take the quiche out of the dish.
  3. Check the quiche part way through the cooking time. If any parts of the filo pastry case looks to be cooking too quickly cover those parts of filo with pieces of foil and return to the oven. The foil will stop the filo overcooking.
 

Nutrition

Calories: 277kcalCarbohydrates: 14gProtein: 13gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.02gCholesterol: 227mgSodium: 442mgPotassium: 373mgFiber: 2gSugar: 3gVitamin A: 1504IUVitamin C: 44mgCalcium: 169mgIron: 2mg
Keyword Quiche, Tart
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