Wholemeal Red & Yellow Pepper Quiche With Pan
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Wholemeal Red & Yellow Pepper Quiche With Pan
  Pepper    Quiche    Eggs    Cheese    Appetizers    Flowers  
Last updated 6/12/2012 12:57:36 AM. Recipe ID 20194. Report a problem with this recipe.
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      Title: Wholemeal red & yellow pepper quiche with pan
 Categories: Eggs, Cheese, Appetizers, Main dish, Flowers
      Yield: 4 Servings
 
MMMMM---------------------------PASTRY--------------------------------
      2 c  Whole wheat flour;8 oz,225g
      1 pn -Salt
    1/2 c  Margarine, sunflower; cubed
           -4 oz, 100g
    1/2 c  -Ice water; 4 fl oz, 125 ml
           Butter; for greasing
      1 pn Flour

MMMMM--------------------------FILLING-------------------------------
    1/2 c  Butter; or margarine
           -2 oz, 50 g
      1 tb Sunflower oil
      2 ea Onions; thinly sliced
    1/2 ea Red pepper;seeded & thinly
           -sliced
    1/2 ea Yellow pepper; seeded & thin
           -sliced
      3 tb Pansies, purple; *
      2 lg Eggs; or 3 small
    1/2 c  Cheddar or Gruyere cheese
           -shredded, 2 oz 50 g
  1 1/4 c  Milk; 1/2 pint  275 ml
           Sea salt & black pepper
 
  * The Latin name for pansies is Viola x wittrockiana, only use in
  amount specified "This colourful starter makes a great supper or
  lunch dish served with new green peas or a leafy salad. Its bright
  colours make it appealing to both adults and children and it easy to
  make." First make the flan case; sift the flour and salt into a large
  bowl and tip in the bran remaining in the sieve. Chop the margarine
  into the flour with a knife, then gently rub in with your fingertips
  until the mixture resembles fine breadcrumbs. Lift your fingers above
  the bowl as you rub to keep the mixture light or aerated (Anne's
  note: I would use a food processor). Add the iced water and mix with
  a knife until you have a firm dough. Lift out the dough, wrap in
  cling film (Saran) and chill in the fridge for 5-10 minutes. Heat the
  oven to 350F/180 C/gas 4. On a lightly floured marble or wooden
  surface, roll out the dough thinly into a circle large enough to line
  a 8-0/20-24 cm flan dish. Grease the dish and line it with the dough.
  Set aside. To make the filling, heat the butter and oil in a shallow
  pan, put in the onions and peppers and sweat (cook) gently until the
  vegetables are soft but not coloured. Add the pansies. Whisk the eggs
  and stir in the grated cheese and milk. Season to taste. Pour the
  onion and pepper mixture into the egg mixture and stir well. Pour
  into the prepared flan case. Bake in the oven for 25-30 minutes.,
  rising the heat a little if necessary, until the filling is nicely
  puffed up and the pastry is beginning to brown. Serve hot or cold.
 




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Recipe ID 20194 (Apr 03, 2005)

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