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

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

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, 400F)
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

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

Print Recipe

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Red pepper quiche with salami and sundried tomatoes

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!

Course: Pies and quiches

Keyword: quiche, red pepper, salami, sundried tomato

Servings: 1 quiche

Author: Emily Leary

Ingredients

• 200 g (7.05 oz) plain flour
• 100 g (3.53 oz) butter
• 2-3 tbsp (2 tbsp) water
• 1 large red pepper
• 30 g (1.06 oz) salami slices
• 50 g (1.76 oz) sun-dried tomatoes the herby, dried type, not the drowned in oil type
• 4 medium free range eggs
• 300 ml (10.14 floz) of whole milk
• 1/4 tsp (0.25 tsp) dijon mustard
• Salt and pepper to taste
• 45 g (1.59 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

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

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.