Red pepper, sundried tomato and salami quiche

I’ve been comfort cooking! Here’s a recipe for red pepper, sundried tomato and salami quiche that’s fun to make and delicious to eat. The tomatoes and salami really come through in this dish and it’s bursting with flavour.

Here’s what to do to make this red pepper quiche:

Ingredients

Equipment

Instructions

• Put the flour and butter into the food processor and pulse to a crumb.
• Add the 2 tbsp water and pulse until it comes together in a dough. Add another 1 tbsp water if necessary.
• Roll into a ball, wrap and chill in the fridge for 15 minutes.
• Preheat the oven to 200C (180C fan-assisted, 400F).
• Roll out the pastry and line a loose-bottomed quiche tin.
• Sprinkle the peppers, tomatoes and salami into the pastry case.
• In a bowl, 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.
• Cook in the oven for 30-40 min.

Fancy giving this red pepper quiche a go? Let me know if you do.

Here’s the recipe for this red pepper quiche with sundried tomato and salami again in a printable format.

Print Recipe

5 from 1 vote

Red pepper quiche with salami and sundried tomatoes

Here's a recipe that's fun to make and delicious to eat. The tomatoes and salami really come through in this dish and that it's bursting with flavour.

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Pies and quiches

Cuisine: British

Keyword: quiche, red pepper, salami, sundried tomato

Servings: 8 slices

Calories: 294kcal

Author: Emily Leary

Ingredients

• 200 g (7.1 oz) plain flour
• 100 g (3.5 oz) butter
• 1 large red pepper chopped into 1cm (1/2 inch) pieces
• 30 g (1.1 oz) salami chopped into 1cm (1/2 inch) pieces
• 50 g (1.8 oz) sun-dried tomatoes drained if oily, chopped into 1cm (1/2 inch) pieces
• 4 medium free range eggs
• 250 ml (10.1 floz) whole milk
• 1/4 tsp dijon mustard
• 1 pinch salt and pepper to taste
• 45 g (1.6 oz) mature cheese grated

Equipment

• Weighing scales
• Measuring spoons
• Measuring jug
• Food processor
• Food wrap
• Loose bottomed, fluted, non-stick quiche tin
• Mixing bowl
• Grater
• Rolling pin
• Whisk

Instructions

• Put the flour and butter into the food processor and pulse to a crumb.
• Add the 2 tbsp water and pulse until it comes together in a dough. Add another 1 tbsp water if necessary.
• Roll into a ball, wrap and chill in the fridge for 15 minutes.
• Preheat the oven to 200C (180C fan assisted, 400F).
• Roll out the pastry and line a loose-bottomed quiche tin.
• De-seed the pepper, dice in 1cm pieces and add to the pastry case.
• Chop the tomatoes and salami into 1cm pieces and add to the case.
• 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.
• Cook in oven for 30-40 min.

Notes

If you’d like to make this quiche vegetarian, simply substitute the salami for a vegetarian alternative such as Quorn or soya.

Nutrition

Calories: 294kcal | Carbohydrates: 26g | Protein: 10g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 121mg | Sodium: 279mg | Potassium: 372mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1069IU | Vitamin C: 21mg | Calcium: 109mg | Iron: 2mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

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