Baby marrow, pepper and spinach quiche – Food & Home Magazine

Ingredients

• <h3>SHORTCRUST PASTRY</h3>
• 120g (1 cup) cake flour
• pinch of salt
• 60g butter
• 30ml (2 tbsp) water
• <h3>FILLING</h3>
• 3 baby marrows, finely grated
• 1 red pepper, seeded and finely chopped
• 1 green pepper, seeded and finely chopped
• 4 large eggs, lightly beaten
• 250ml (1 cup) milk
• 100g baby spinach, finely chopped
• 100g Cheddar
• salt and freshly ground black pepper, to taste