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 to make this red pepper quiche:

Ingredients

200g (7 oz) plain flour
100g (3.5 oz) butter
2-3 tbsp water
1 large red pepper
30g (1 oz) salami slices
50g (1.8 oz) sundried tomatoes (the herby, dried type, not the drowned in oil type)
4 medium free range eggs
300ml (10.1 fl oz) of whole milk
1/4 tsp dijon mustard
Salt and pepper to taste
45g (1.6 oz) mature cheese, grated
9 inch, loose bottomed quiche tin

Instructions

Put the flour and butter into the food processor.
Add the water and pulse until it comes together in a dough
Roll into a ball, wrap in cling film and chill in the fridge for 15 minutes
Preheat the oven to 200C (180C fan assisted, 400F)
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.
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

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

Red pepper quiche with salami and sundried tomatoes

Servings: quiche

Author: Emily Leary

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!

Print Recipe Pin Recipe

Metric - Ounces

Ingredients

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

Instructions

Put the flour and butter into the food processor.
Add the water and pulse until it comes together in a dough
Roll into a ball, wrap in cling film and chill in the fridge for 15 minutes
Preheat the oven to 200C (180C fan assisted, 400F)
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.
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

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.

Course: Pies and quiches

Keywords: quiche, red pepper, salami, sundried tomato

Tried this recipe?Snap a pic and tag @amummytoo on Instagram, Twitter or Facebook. I can't wait to see your posts!

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

For another tasty quiche recipe, try this chestnut mushroom, spinach and feta quiche next.