Carrot Pepper Quiche
Carrot and Pepper Quiche is one-way of multiple ways to cook quiche. Quiche is an ideal dish for a family breakfast. It is delicious and easy to cook, it can be served with a small salad or eaten by itself.
Equipment
- 24 cm or 9 inch quiche mold
- oven
- Pan
Ingredients
Ingredients for the pie dough
- 200 g self-rising flour
- 100 g butter
- 1 pinch of salt
- 1 tsp nutmeg
- 1 egg
- 1 tbsp milk
Ingredients for the filling
- 1 tbsp oil
- 1 chopped onion
- 2 chopped cloves garlic
- 3 grated carrots
- 1 chopped bell pepper
- 1 tin tuna
- 5 eggs
- 150 ml milk
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp white pepper
- 1 tsp mixed herbs
- 1 hot pepper optional
Instructions
- Pour the flour into a bowl. Add salt, nutmeg and butter. mix with fingers to get a sandy texture.
- Add the egg and milk. Then mix and form a dough. Wrap the dough with a cling film and let it rest in the fridge.
- Place the pan on medium heat. Pour the spoon of oil inside. Add the onion and garlic. Stir the mixture and let it cook for a few minute.
- Add the carrots, bell pepper, tuna, 1/2 of the salt, black pepper, white pepper and mixed herbs. Stir the mixture and let it cook for a few minutes and remove from the heat.
- Beat the eggs in a small bowl, add the milk, the remaining 1/2 of the salt, black pepper, white pepper and mixed herbs, then mix.
- Preheat the oven to 200°C. Then roll out the dough and place it into and around the sides of the quiche mould. Pierce the dough with a fork.
- Spread the carrot mixture on the dough. Then pour the egg mixture into it.
- Place the quiche into the oven and let cook for 40-45 minutes at 180°C. Insert a knife in the centre of the quiche, if it comes out clean, then the quiche is ready to be served.