Roasted Pepper and Rocket Quiche | The Dizzy Dieter

Ingredients

• 200 g plain flour, plus extra for dusting
• 100 g unsalted butter, at room temperature
• 84 ml cold water
• 4 red, yellow or orange peppers, halved and deseeded
• 120 ml double cream
• 30 g parmesan
• 3 basil leaves
• A bunch of fresh parsley
• Sea salt and black pepper
• 6 eggs
• 70 g cheddar, grated
• 40 g rocket (or rocket, spinach and watercress salad)