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Italian quiche

A quick and easy recipe for a delicious quiche, perfect for those summer family picnics!

• Preparation: 20 mins
• Cooking: 60 mins
• Serves: 6

What you need:

For the base:

• 100g/4 oz butter or margarine, cubed
• 225g/8 oz plain flour
• 25g/1 oz freshly grated Parmesan Cheese
• 1 large British Lion Quality egg, beaten

For the filling :

• 10ml/2 tsp olive oil
• 1 red onion, sliced
• 3 small peppers, red, green and yellow, deseeded and sliced
• 125g/4 oz Italian salami slices
• 25g/1 oz black olives, pitted
• 300 ml/1/2pint soured cream
• 3 large Lion Quality eggs, lightly beaten
• 25g/1 oz freshly grated Parmesan cheese
• salt and ground black pepper
• basil to garnish

What you do:

1. Rub fat into flour with a pinch of salt until mixture resembles fine crumbs. Stir in Parmesan, egg and enough cold water to form a firm dough. Wrap and chill for 15 minutes.
2. Pre-heat the oven to 190oC/375°F/Gas 5. Roll out pastry on a lightly floured surface, use to line a greased 23cm/9in fluted flan tin. Line with greaseproof paper and baking beans, bake for 15 minutes. Remove paper and beans and cook for a further 5 minutes, or until base is dry.
3. Heat oil in a pan, add onion, cook for 2-3 minutes, stir in peppers cook for 2-3 minutes. Arrange in pastry case with salami. Sprinkle with olives.
4. Lightly beat soured cream and eggs together with the seasoning. Pour over filling and sprinkle with Parmesan cheese. Cook in the centre of a pre-heated oven for 40-45 minutes until golden. If liked, garnish with basil. Serve warm with a green salad of mixed leaves.

This page can be found at: http://www.secretsauce.co.uk/meat-poultry/quiche-recipes/italian-quiche/

A short link can also be used to view this page: http://bit.ly/gEb7LB

British Lion eggs

Look for the Lion on eggs to guarantee the highest standards of food safety. All Lion Quality eggs come from British hens vaccinated against salmonella and are date-stamped for freshness.