Packed with juicy and fresh Mediterranean vegetables, this quiche is bursting with flavour. Treat the family to this mouth-watering pastry today
- 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
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.
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If you want to keep the quiche for a few days, make sure you wrap it in tin foil and pop in the fridge.