Wholemeal red and yellow pepper quiche with p

 
               WHOLEMEAL RED AND YELLOW PEPPER QUICHE WITH P
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Eggs                             Cheese
                 Appetizers                       Main dish
                 Flowers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----PASTRY-----
    2       c            Whole wheat flour -- 8 oz,225g
    1       pn           -Salt
      1/2   c            Margarine, sunflower -- cubed
                         -4 oz, 100g
      1/2   c            -Ice water -- 4 fl oz, 125 ml
                         Butter -- for greasing
    1       pn           Flour
                         -----FILLING-----
      1/2   c            Butter -- or margarine
                         -2 oz, 50 g
    1       tb           Sunflower oil
    2       ea           Onions -- thinly sliced
      1/2   ea           Red pepper -- seeded & thinly
                         -sliced
      1/2   ea           Yellow pepper -- seeded & thin
                         -sliced
    3       tb           Pansies, purple -- *
    2       lg           Eggs -- or 3 small
      1/2   c            Cheddar or Gruyere cheese
                         -shredded, 2 oz 50 g
    1 1/4   c            Milk -- 1/2 pint  275 ml
                         Sea salt & black pepper
 
   * The Latin name for pansies is Viola x wittrockiana,
   only use in amount specified "This colourful starter
   makes a great supper or lunch dish served with new
   green peas or a leafy salad. Its bright colours make
   it appealing to both adults and children and it easy
   to make." First make the flan case; sift the flour and
   salt into a large bowl and tip in the bran remaining
   in the sieve. Chop the margarine into the flour with a
   knife, then gently rub in with your fingertips until
   the mixture resembles fine breadcrumbs. Lift your
   fingers above the bowl as you rub to keep the mixture
   light or aerated (Anne's note: I would use a food
   processor). Add the iced water and mix with a knife
   until you have a firm dough. Lift out the dough, wrap
   in cling film (Saran) and chill in the fridge for 5-10
   minutes. Heat the oven to 350F/180 C/gas 4. On a
   lightly floured marble or wooden surface, roll out the
   dough thinly into a circle large enough to line a
   8-0/20-24 cm flan dish. Grease the dish and line it
   with the dough. Set aside. To make the filling, heat
   the butter and oil in a shallow pan, put in the onions
   and peppers and sweat (cook) gently until the
   vegetables are soft but not coloured. Add the pansies.
   Whisk the eggs and stir in the grated cheese and milk.
   Season to taste. Pour the onion and pepper mixture
   into the egg mixture and stir well. Pour into the
   prepared flan case. Bake in the oven for 25-30
   minutes., rising the heat a little if necessary, until
   the filling is nicely puffed up and the pastry is
   beginning to brown. Serve hot or cold.
  
 
 
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