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Tomato and Pepper Quiche
Recipe details
Serves:
4
Preparation time:
15 minutes
Cooking time:
1 hour
Ingredients
- 225 g Shortcrust Pastry
- 25 g (1oz) Butter or Margarine
- 1 Onion, peeled and finely sliced
- ½ Green Pepper, finely sliced
- ½ Red Pepper, finely sliced
- 2 Tomatoes, finely sliced
- 3 Eggs, size 3
- 280 ml (½ pt) Single Cream
- Salt
- Freshly Ground Black Pepper
- 2 tbsp Parmesan Cheese
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Each serving contains
Calories:
558kcal, 28% of your GDA
Sugar:
6g, 7% of your GDA
Fat:
42g, 60% of your GDA
Saturates:
21g, 105% of your GDA
Salt:
0.7g, 12% of your GDA
of your guideline daily amount
For further information on guideline daily amounts, please visit Tesco Healthy Living.
Method
- Make up a shortcrust pastry. Roll out the pastry to line a 20cm (8") flan.
- Bake blind for 15 minutes, until lightly cooked.
- Meanwhile, melt the butter or margarine in a frying pan and saute the onion and peppers until just softened.
- Arrange the onion and peppers on the bottom of the pastry case followed by the sliced tomatoes.
- Beat the eggs, and add the cream and seasoning.
- Pour into the flan case over the vegetables and sprinkle the cheese on top.
- Return to the oven and cook for 35 - 40 minutes until well risen and golden brown on the surface.