- 480g shortcrust pastry, shop bought or home made
- 2 tbsp plain flour
- 1 tbsp olive oil
- 1 large onion sliced
- 30g unsalted butter
- 200g grilled red peppers, drained
- 1 tbsp balsamic vinegar
- 1 bunch spring onions, chopped
- 4 large eggs, beaten
- 350ml cream
- 200g goat’s cheese
- 1 bunch chives, chopped
- Salt and pepper
1. Using a rolling pin, roll out the pastry on a floured surface and use to line a 20cm tart tin (with a removable base), pressing the pastry into the sides and removing any pastry spilling over the edges.
2. Line the tart case with baking paper and add baking beans or rice. Bake at 180 degrees for 15 minutes, then remove the paper and baking beans, and return to the oven to cook for a further eight minutes, until the pastry is golden and dried. Set aside to cool.
3. In a pan, heat the oil and when hot, add the onions and cook for five minutes. When softened, add the butter and red peppers, along with the balsamic and cook for a further five minutes.
4. Transfer to a bowl and add the spring onions, eggs and cream, and season with salt and pepper. Pour the mix into the pastry base and top with the goats cheese. Bake for 45 minutes at 180 degrees (until the mix is no longer wobbly) and allow to cool before cutting. Top with chives and a crack of black pepper. If making individual quiches, reduce the cooking time appropriately.