Roasted Pepper and Rocket Quiche
Creamy roasted red pepper quiche with some peppery rocket, all encased in a quick-to-make shortcrust pastry.
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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
- black pepper
- 6 eggs
- 70 g cheddar, grated
- 40 g rocket (or rocket, spinach and watercress salad)
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