Red pepper, sun dried tomato and salami quiche + #recipeoftheweek

Red pepper, sun dried tomato and salami quiche

It’s a pie…with no top? – JD, 5

Phew, what a weekend. Poor Miss J spiked a fever of 104. She’s battling on, but it’s been tough, so when she’s sleeping and in between dealing with my own health issues, I’ve been comfort cooking – it’s what I do!

Here’s a recipe that’s fun to make and – so says my husband, Mark – delicious to eat. He says the tomatoes and salami really come through in this dish and that it’s ‘bursting with flavour’. Success, then!

Here’s what to do:


  • 200g plain flour
  • 100g butter
  • 2-3 tbsp water
  • 1 large red pepper
  • 30g salami slices
  • 50g sun-dried tomatoes (the herby, dried type, not the drowned in oil type)
  • 4 medium free range eggs
  • 300ml of whole milk
  • 1/4 tsp dijon mustard
  • Salt and pepper to taste
  • 45g mature cheese, grated
  • 9 inch, loose bottomed quiche tin


  1. Put the flour and butter into the food processor.
  2. Add the water and pulse until it comes together in a dough
  3. Roll into a ball, wrap in cling film and chill in the fridge for 15 minutes
  4. Preheat the oven to 200C (180C fan assisted)
  5. Roll out the pastry and line the quiche tin. Here’s a how to guide here with the perfect method for getting pastry into the tin.
  6. De-seed the pepper, dice in 1cm pieces and add to the pastry case
  7. Chop the tomatoes and salami into 1cm pieces and add to the case
  8. Whisk the eggs, milk, dijon and cheese together, then pour into the case (if it’s really full, just pour in 3/4 of the liquid and take the tin to the oven, then pour in the remaining mix when it’s on the shelf)
  9. Cook in oven for 30-40 min

Fancy giving it a go? Let me know if you do.

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