Roast Red Pepper & Goats Cheese Quiche

Real Men Don’t Eat Quiche…

My daughter & I have an ongoing battle as to whether this should be called a “flan” or a “quiche”, as her version is always tastier than mine she wins… JJ

Ingredients & Costing…
Filling
Goats Cheese x 1 small log	1.99
Red Pepper x 1 large	0.79
Red Onion x 1 large sliced	0.10
Eggs x 2 large & 1 yolk (free range)	0.72
Cream x 250ml	1.19
Parsley x 1 tsp	0.05
Olive Oil to sauté Onion	0.05
Maldon Sea Salt	0.05
Freshly Ground Black Pepper	0.05
Pastry
Plain Flour x 300gm	0.17
Butter x 150gm	0.73
Cold Water	0.00
4 Hearty Servings	€5.89

It Couldn’t be easier…

æ      Heat the olive oil in a heavy based saucepan over the lowest heat & add the sliced red onion, allow the onions to caramelise slowly, this will take approximately 40 minutes – it is important the onions do not burn instead they will develop a rich sweet flavour

æ      Cut the red pepper into four lengthwise removing the stalk & seeds, flatten each quarter with your hand & place skin side up under a hot grill, allow the skin to blacken & blister away from the flesh. When cool, using a sharp knife remove the charred skin & cut the roasted pepper flesh into strips

æ      To make pastry sift the flour into a bowl, add the cubed butter, using your fingertips work together until the mixture resembles fine breadcrumbs, make a well in the centre & add 2-3 tablespoons of cold water. Mix to a soft dough adding more water if required, roll out the pastry & line a 9” greased pastry tin

æ      Arrange the caramelised onion & roast red pepper on top of the pastry base

æ      Slice the goats cheese log into 1” rounds & place on top

æ      Whisk together the eggs, egg yolk & cream in a bowl, add the parsley & season well with salt & freshly ground black pepper. Pour mixture into pastry case

æ      Place in the top half of a pre heated oven (gas mark 5) for 30 minutes until golden brown & set. Allow to cool slightly before serving

Flavour Enhancers…

It is magical how a simple process like char grilling, caramelising or roasting can alter or dramatically enhance the flavour of a humble ingredient. On occasion my local ALDI have trays of pale tomatoes on special for 44cent, lacking in flavour in their natural state they are completely transformed by roasting. Simply slice in half, place cut side uppermost on a roasting tray sprinkled with crushed garlic, sea salt, black pepper & a generous splash of olive oil. Roast in the top half of a pre heated oven (gas mark 7) for 40 minutes – delicious served cold with a salad or used to give depth of flavour to a soup or sauce… JJ