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Mediterranean Quiche Recipe

A Mediterranean quiche recipe should be packed with all of the things that taste and remind us of those lovely sunny countries....well thats what we thought anyway.
So we developed one that we think really does that. Using red pepper, mushrooms, black olives, tomato, garlic, anchovies, capers, fresh herbs, chilli and parmesan. A real blast of colour and delicious flavours all encased in a crumbly, buttery pastry case. Make ahead of time for a great starter or lunch idea...what could be quicker or easier.

Why not include this in your own Mediterranean Diet it's healthy and full of goodness.
Eat well - feel full and satisfied and lose those excess pounds without undue effort.

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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, 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
Coarsely 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.