Red Pepper and Goats’ Cheese Quiches

cook 20 mins
  • 325 g (11 oz) chilled ready-rolled shortcrust pastry
  • butter, for greasing
  • 125 g (4 oz) roasted red peppers in oil, drained and sliced
  • 125 g (4 oz) artichoke hearts in water or oil, drained and quartered
  • 100 g (3 1/2 oz) goats’ cheese log, crumbled or diced
  • 2 large eggs, lightly beaten
  • 50 ml (2 fl oz) single cream
  • 2 teaspoons chopped oregano leaves
  • salt and pepper
  • mixed salad leaves, to serve
  • Unroll the pastry and cut out 4 x 12 cm (5 inch) rounds, then use to line 4 greased individual quiche tins or Yorkshire pudding tins, trimming away any excess pastry. Place the tins on a baking sheet.
  • Divide the red peppers, artichokes and goats’ cheese between the pastry cases. Whisk together the eggs, cream and oregano in a jug, then season and divide evenly between the cases.
  • Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 15 minutes, or until the quiches are set and the pastry is golden.
  • Serve warm or cold with mixed green salad.
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