Quiche fácil de pimiento rojo y feta

Ingredientes

• 1 sheet frozen pastry ((around 375 grams / 13 ounces) OR a ready made refrigerated or frozen shortcrust pastry case)
• 4 large eggs
• 1 cup heavy cream ((UK = double cream))
• 1 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon nutmeg (optional but recommended)
• 1 cup roasted red peppers ((from a jar) drained well and chopped (about 2 whole peppers, or use sliced))
• 5 ounces feta cheese (cubed (about 3/4 cup))
• 1 bunch fresh basil

Preparación

1. 1

   Preheat oven to 350F/180C.: Preheat the oven to 350F/180C.

2. 2

   Line quiche pan with baking paper and then pastry, fill with weights and pre-bake.: Line a 9-inch quiche pan (loose-bottomed is good) or equivalent with the pastry, and trim. Prick the pastry all over with a fork then line with baking paper and fill with baking beads or beans. Bake for 10 minutes, then remove the paper and beans / beads and bake for another 10 to 15 minutes until lightly browned.

3. 3

   Let pastry cool.: Remove pastry from the oven and cool a little.

4. 4

   Whisk together ingredients for egg filling.: Meanwhile, make the egg custard filling. Whisk the eggs in a jug or bowl, then add the milk and cream, salt and pepper, and nutmeg if using.

5. 5

   Sprinkle filling over pastry case in layers, then pour over egg mixture.: Sprinkle the feta, peppers and basil over the base of the pastry case in two layers. Wrap aluminium foil strips over the pastry edges so that they don't brown too much while baking.

6. 6

   Carefully pour in the egg mixture.: Put the quiche pan on a baking tray, then carefully pour in the egg mixture. Add the last bit when it's already in the oven to prevent spillage if you like.

7. 7

   Bake until set but slightly wobbly.: Bake for about 30 minutes or until the quiche is set but still slightly wobbly in the middle.

8. 8

   Serve with chosen sides.: Serve warm or at room temperature with a salad or veggies and potatoes (baked or roasted!).