Corn and Red Pepper Quiche Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 teaspoon salt</li><li class="ingredients-single-item">1 egg yolk</li><li class="ingredients-single-item">2-3 tablespoons ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">250g fresh corn kernels (or frozen, thawed and drained)</li><li class="ingredients-single-item">150g roasted red peppers (from jar), drained and diced</li><li class="ingredients-single-item">1 medium onion, finely diced</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">15g fresh thyme leaves (or 1 teaspoon dried)</li><li class="ingredients-single-item">150g Gruyère cheese, grated (or Emmental)</li><li class="ingredients-single-item">4 large eggs</li><li class="ingredients-single-item">250ml double cream</li><li class="ingredients-single-item">100ml whole milk</li><li class="ingredients-single-item">1/2 teaspoon salt</li><li class="ingredients-single-item">1/4 teaspoon freshly ground black pepper</li><li class="ingredients-single-item">Pinch of cayenne pepper (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) loose-bottomed tart tin</li><li class="equipment-single-item">Ceramic baking beans (or dried beans)</li><li class="equipment-single-item">Food processor (optional)</li><li class="equipment-single-item">Rolling pin</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>For the pastry, place the flour, salt, and cold butter in a food processor and pulse until the mixture resembles fine breadcrumbs (or rub together with your fingertips). The cold butter creates pockets of fat that will expand during baking, creating flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg yolk and 2 tablespoons of ice-cold water, pulsing until the dough just starts to come together. If needed, add the remaining tablespoon of water. The dough should hold together when squeezed but shouldn't be sticky. Cold ingredients prevent gluten formation, keeping your pastry tender.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and gently form into a disc without overworking. Wrap in cling film and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and the butter to firm up, preventing shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 190°C (170°C fan/gas mark 5). Roll out the chilled pastry on a lightly floured surface to about 3-4mm thickness, creating a circle large enough to line your tart tin with some overhang.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Carefully drape the pastry over your rolling pin to transfer it to the tart tin. Press it gently into the edges without stretching. Trim the excess, leaving a slight overhang to allow for shrinkage. Prick the base with a fork, then chill for another 15 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Line the chilled pastry case with baking parchment and fill with ceramic baking beans or dried beans. Blind bake for 15 minutes, then remove the beans and parchment. Return to the oven for another 5-7 minutes until the base is just beginning to color. The blind baking ensures your crust won't become soggy from the wet filling.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>While the pastry bakes, prepare the filling. Heat 1 tablespoon of olive oil in a frying pan over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Add the corn kernels to the pan and cook for 3-4 minutes until lightly golden. Remove from heat and stir in the diced roasted red peppers and thyme leaves. Allow to cool slightly while you prepare the custard.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>In a large bowl, whisk together the eggs, double cream, milk, salt, pepper, and cayenne (if using) until well combined. The fat content in the cream and milk creates a silky, rich custard that sets beautifully when baked.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Reduce oven temperature to 180°C (160°C fan/gas mark 4). Scatter half the grated Gruyère over the base of the partly baked pastry case, followed by the corn and pepper mixture. Pour the custard mixture carefully over the filling, ensuring it's evenly distributed. Sprinkle the remaining cheese on top.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake in the center of the oven for 25-30 minutes until the filling is just set with a slight wobble in the center. The custard will continue cooking with residual heat after removal. Look for a golden top and edges that have just started to brown.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the quiche to cool in the tin for at least 15 minutes before removing. This resting period allows the filling to set completely for clean slices. Serve warm or at room temperature with a crisp green salad. The quiche can be stored in the refrigerator for up to 3 days and reheated gently in a 160°C oven for 10-15 minutes.</li></ol>