Serves 8

Ready in 55 Minutes


● 500g Shortcrust Pastry
● Flour, for rolling out
● 100g peas
● 1 tbsp oil
● 1 red pepper
● Half bunch spring onions
● 75g Emmental
● 4 large eggs
● 300ml single cream
● 3 tbsp milk
● Baby salad leaves, to serve
● 2 tbsp olive oil
● 1 tbsp balsamic vinegar


1. Pre-heat the oven to 200C/180C Fan/Gas 6. Roll out the pastry on a lightly floured surface then use to line a 22cm square flan tin or shallow cake tin. Prick the base with a fork and lay a piece of foil inside. Weigh it down with baking beans or dry rice and bake for 10 minutes. Remove the foil and the beans or rice and return to the oven for 5 minutes.
2. Turn the temperature down to 180C/160C Fan/Gas 4. Boil the peas for 1 minute then drain. Heat the oil and cook the red pepper and spring onions for a few minutes until they start to soften. Scatter in the base of the flan case with peas and Emmental.
3. Beat the eggs, cream and milk together until evenly blend. Season to taste, then pour the mixture into the flan case. Bake for 25 minutes or until lightly set.
4. Make a dressing by mixing the olive oil and balsamic vinegar together. Toss the salad leaves. When the quiche has cooled, serve with the dressed salad.

Nutritional Info:

Each 185g serving contains 500KCAL

Special Diets:

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