Roasted Red Pepper and Feta 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">1/4 tsp salt</li><li class="ingredients-single-item">3-4 tbsp ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">3 large red peppers (or 200g jarred roasted red peppers, drained)</li><li class="ingredients-single-item">1 tbsp olive oil</li><li class="ingredients-single-item">1 medium onion, finely sliced</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">180g feta cheese, crumbled</li><li class="ingredients-single-item">6 large eggs</li><li class="ingredients-single-item">200ml double cream</li><li class="ingredients-single-item">100ml whole milk</li><li class="ingredients-single-item">2 tbsp fresh thyme leaves (or 1 tsp dried)</li><li class="ingredients-single-item">1/2 tsp black pepper</li><li class="ingredients-single-item">1/4 tsp salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) fluted tart tin with removable base</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Baking paper</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>First, prepare the pastry. In a large bowl, combine the flour and salt, then add the cold cubed butter. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs (keeping everything as cool as possible helps create a flaky texture). Add the ice-cold water a tablespoon at a time, mixing with a knife until the dough just comes together. Form into a disc, wrap in cling film, and chill for at least 30 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Meanwhile, if using fresh peppers, preheat your oven to 220°C. Place whole peppers on a baking tray and roast for about 25-30 minutes, turning occasionally, until the skins are blackened and blistered. Transfer to a bowl, cover with cling film and leave to steam for 10 minutes (this makes the skins easy to remove). Once cool enough to handle, peel away the skins, remove the seeds, and slice into strips.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Lower the oven temperature to 190°C. Heat olive oil in a frying pan over medium heat, add the sliced onion and cook gently for 8-10 minutes until soft and translucent but not browned. Add the garlic and cook for another minute. Remove from heat and set aside to cool.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>On a lightly floured surface, roll out the chilled pastry to about 3mm thickness, creating a circle large enough to line your tart tin with a little overhang. Carefully lift the pastry using your rolling pin and drape it over the tin. Gently press into the corners and up the sides, allowing the excess to hang over the edges. Prick the base all over with a fork (this prevents air bubbles forming). Return to the fridge for 15 minutes – this crucial step prevents shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Line the chilled pastry case with baking paper and fill with baking beans or rice. Blind bake for 15 minutes, then carefully remove the paper and beans and bake for a further 5-7 minutes until the pastry is dry and lightly golden. The blind baking technique creates a barrier that prevents the wet filling from making the crust soggy. Trim any overhanging pastry using a sharp knife.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Reduce the oven temperature to 170°C. Spread the cooled onion mixture over the base of the pastry case. Arrange the roasted pepper strips evenly on top, then sprinkle over two-thirds of the crumbled feta cheese.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a large jug, whisk together the eggs, cream, milk, thyme, black pepper, and salt until well combined. Carefully pour this custard mixture into the pastry case - you may need to do this with the tray already positioned in the oven to avoid spills. Scatter the remaining feta on top.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 30-35 minutes until the filling is just set with a slight wobble in the center (it will continue to firm up as it cools). The custard should be golden on top but not browned. If the pastry edges start to brown too quickly, cover them with strips of foil.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the quiche to cool in the tin for at least 15 minutes before removing - this resting period is essential for the custard to fully set. Serve warm or at room temperature for the best flavor. The quiche will keep covered in the refrigerator for up to 3 days and can be gently reheated or enjoyed cold.</li></ol>