An awesome cheesy taste with a creamy pepper taste
Cheese Quiche Pastry
150g cake flour
2ml salt
3ml baking powder
75g butter
50g grated cheddar cheese (½ cup)
1 egg yolk
40ml ice water
Method
Sift dry ingredients into a bowl.
Rub in butter until mixture resembles breadcrumbs.
Mix in grated cheese.
Mix egg yolk and water. Cut into dry ingredients until the mixture binds. Do not overmix.
Chill for 15-20min.
This pastry can be successfully made in food processor.
Filling
100g cheddar cheese, grated
1 medium onion, finely chopped
2 green peppers, chopped finely
2 red peppers, chopped finely
5ml garlic paste
10ml paprika
½ bunch fresh dhunia, chopped
salt and pepper to taste
Method
Braise onion in a little oil until golden in colour.
Add peppers and garlic and braise for a further 5min only.
Remove from heat and mix in all filling ingredients. Leave to cool.
Topping
250ml grated cheddar cheese
3 large eggs
100ml milk
125ml cream
pinch of salt
freshly ground black pepper
10ml peri peri
5ml mustard powder
Method
– Preheat oven to 180ºC.
Roll out pastry on a lightly floured surface and line a 24cm quiche tin.
Sprinkle with grated cheese. Cover with prepared filling.
Whisk eggs, milk, cream and seasoning together and pour over filling.
Bake for 25-30min. Sprinkle with paprika after baking.
Cool before cutting.
Serve with green salad
