Mediterranean Quiche - Ingredients for Six People

The Pastry

Make up half the recipe of our crumbly shortcrust pastry, or use a good quality store bought pastry.

Mediterranean Quiche Filling

Half a red pepper de seeded, 6 button mushrooms washed, de-stalked, 6 cloves garlic peeled....all 
sauteed gently in a little olive oil until softened
3 large eggs
5 tablespoons tomato frito/passata
1 dried chilli bashed into powder
A teaspoon of chopped oregano
1/2 teaspoon of salt
3 anchovies cut in half lengthways
6 halved stoned black olives
12 capers
Coarsley grated parmesan cheese

Method

    Right - roll out the pastry until it's about 2 - 3 millimetres/ 1/8th inch thick.
    Have a 6 cup cake/bun tin. Using a cutter or a sharp knife, cut out 6 rings of pastry that are about 
    5 millimeters/ 1/4 inch wider than the width of the cups in the tin.
    Line each cup with a ring of pastry, pressing the pastry well into the base, making sure that there are no 
    cracks or holes, and that the  pastry case sides are crimped about 5 millimeters/ 1/4 inch above the rim 
    of each cup. (See photo below) This is to allow for shrinkage during baking.
    Line the pastry cases with some greaseproof paper and fill with ceramic pie weights, baking beans or rice.
    Bake blind in a pre heated oven at 400f / 200c for about 15 minutes.
    Remove the grease proof paper and pie weights/beans/rice and return to oven for a further 10 mins. 
    The pastry should be a pale golden brown.
    OK - take out of the oven and allow to cool.

Mediterranean Quiche Method

    Slice up the cooked peppers, mushrooms and garlic and evenly divide between your cooked pastry cases.
    Whisk up the eggs and tomato, adding the chilli, salt and oregano. Divide this mixture between the cases.
    Garnish the top of each quiche with the half anchovy, 2 halves of olive, 2 capers and finally a sprinkling 
    of the cheese. (See photo)
    Place back in the oven at 400f/200c for a further 10 minutes or until the quiches are set and a golden brown.
    Serve warm with mixed salad leaves. Great with our tomato salsa.

https://www.cutting-edge-mediterranean-recipes.com/mediterranean-quiche.html