Roasted Pepper and Harissa Quiche
oven, frying pan (24cm), saucepan, bowl, knife
Preheat the oven to Gas Mark 5 / 190 C, 170 C Fan,
- ⅔ tsp olive oil
- frying pan (24cm)
Grease a 24cm frying pan with 1 tsp olive oil.
- 66⅔ g peas
In another pan, boil the peas for 3 minutes, then drain and refresh under cold water.
- 2⅔ eggs (large)
- 153⅓ g roasted bell pepper (jar)
- ⅔ tbsp harissa
Crack the eggs into a large mixing bowl and beat with a fork. Drain the peppers, pat dry with kitchen paper and thinly slice, then add to the eggs along with the harissa and peas.
- 133⅓ g green asparagus
Trim the woody ends off the asparagus, finely chop the stalks, leaving the tips whole and then add to the bowl with the other ingredients.
- 41⅔ g feta cheese
Crumble in most of the feta, season with a pinch of salt and pepper and mix together.
- 83⅓ g Filo pastry
Layer 1 sheet of filo pastry over the base and up the sides of the frying pan, brushing with the remaining olive oil between each layer, repeating until all the sheets are used up. Make sure the sheets cover the base of the pan and go up the sides so it can contain the filling. Leave the edges to hang over the pan.
Pour in the egg mixture, sprinkle over the remaining feta then ‘scrunch’ up the excess pastry, brush with oil and bake for an hour until golden.
- ⅓ tbsp honey
- 20 g mixed lettuce (for serving)
Once baked, drizzle the quiche with a little honey and leave to rest for 10-15 minutes before sliding out onto a board to slice. Serve with the mixed salad leaves.