1sheet ready-made shortcrust pastrymine was 375 grams / 13 ounces
1cupchopped feta cheese150 to 200 grams / 5 to 7 ounces
1cupjarred roasted red pepperscapsicums, drained well and chopped (I used 2 whole peppers)
1cupheavy / double cream and 1 cup milkabout 125ml / 4 fl oz of each
1/2teaspoonsalt & a good grinding of black pepper
small bunch fresh herbsoptional – I used basil
Preheat the oven to 350F/180C.
Line a 9-inch quiche pan (loose-bottomed is good) or equivalent with the pastry*, and trim. Prick the pastry all over with a fork then line with baking paper and fill with baking beads or beans. Bake for 10 minutes, then remove the paper and beans / beads and bake for another 10 to 15 minutes until lightly browned.
Remove pastry from the oven and cool a little.
Meanwhile, make the egg filling. Whisk the eggs in a jug or bowl, then add the milk and cream, salt and pepper, and nutmeg if using.
Sprinkle half of the feta and peppers over the base of the pastry case, then pour in the egg mixture. Add the rest of the feta and peppers, and the herbs if using.
Bake for about 30 minutes until the quiche is set but still a little jiggly in the middle.
Serve warm or at room temperature with a salad or veggies and potatoes (baked or roasted!).
*I rolled my pastry out just a little more so that it would fit my pan. Do this if you need to. When you trim the pastry around the top of the pan, leave a little overhanging as the pastry will shrink in the oven. You can always trim a little more after the pastry is cooked.