Roasted Red Pepper, Courgette and Harissa Quiche

The Method

Ingredients

200g Golden Wholegrain Plain flour
3 red peppers, halved and deseeded
1 courgette, halved lengthways and thickly sliced
2 tbsp olive oil
100g cold unsalted butter, cubed
50-80ml cold water
200ml double cream
2 medium eggs
2 tbsp harissa
3 tbsp finely chopped parsley or coriander

You will also need

23cm tart tin, rolling pin, baking beans.

Serves 6-8

Method

1. Heat the oven to 200C/fan 180C/gas 6. Put the red peppers, courgettes and olive oil onto a roasting tray, season and mix well. Roast for 25-30 mins until the peppers are soft. Leave to cool.

2. Meanwhile mix the flour and butter in a bowl and rub together with your fingertips until it looks like breadcrumbs. Stir in the water, and bring together to a ball. Knead briefly until smooth then wrap and chill for 30 mins.

3. Roll the pastry out on a lightly floured work surface until 5mm thick. Use to line a tart tin pressing into the sides. Cover with a piece of baking paper, and fill with baking beans or dried rice. Bake for 15 mins, then remove the paper and beans and cook for another 10-15 mins until it looks dry and golden. Trim the pastry edge with a serrated knife to remove the excess. Turn the oven down to 160C/fan 140C/gas 3.

4 Remove the skin from the peppers and slice the flesh into strips, then add to the baked pastry case with the courgettes. Whisk the cream, eggs, harissa and herbs in a jug with some seasoning. Pour over the vegetables. Bake for 45-50 minutes until golden with a slight wobble in the middle, but no liquid is left. Leave to cool in the tin for 10 mins, serve warm or cold.

TIP Use 1 tbsp harissa for less of a kick, or swap harissa for pesto if you prefer.