INGREDIENTS Serves 8 and makes 2 quiches
1 pack ready rolled short crust pastry
250 g camembert
2-3 roast red peppers from a jar
150 g artichoke antipasti
8 eggs
100 g grated cheddar
TIP Blind baking is when the pastry is cooked without the filling for a while first.
Baking bean are added to cover the bottom of the pastry. This not only keeps the pastry flat but disperses the heat more evenly.
Divide the pastry into two even pieces and roll out into 8 inch circles. Grease two 8 inch baking dishes with a little oil or butter and place a pastry circle into each one going up the edges of the dish. Add some baking beans and blind bake for about 15 minutes at 200/180 fan.
Roughly chop the camembert and peppers and drain the artichokes. Whisk the eggs.
When the pastry has been blind baked, add equal amounts of the camembert, peppers and artichokes to each dish. Sprinkle on a littlie of the cheddar and then top with the egg mixture. Sprinkle the rest of the cheddar on top.
Cook at 200 / 180 fan for about 30 minutes or until the quiche is golden and set on top.
Enjoy with a salad, veggies or whatever you fancy !
TIP This freezes well, so when it's completely cooled, divide into portions, wrap and freeze individually.
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