Quiche with salad leaves and balsamic dressing

500g Ready to roll shortcrust pastry
Flour for dusting
100g Fresh/frozen peas
1tbsp oil
1 red pepper,deseeded and cut into small pieces
1/2 bunch spring onions,trimmed and sliced
75g Emmental,grated
4 lrg eggs
300ml single cream
3tbsp milk

Baby salad leaves
2tbsp olive oil,1tbsp balsamic vingar,to serve.

Preheat the oven to 200c/180c fan/gas 6.Roll out pastry on a lightly floured surface then use to line a 22cm square flan tin.Prick the base with a folk and lay a piece of foil inside.Weigh it down with baking beans or dry rice and bake for 10min.Remove the foil and beans/rice and return to oven for 5mins.Turn oven down to 180c/160f/gas 4.Boil peas and drain.Heat oil in pan and cook pepper and spring onion till soft.Scatter in the base of the flan case with the peas and emmental.Beat the eggs,cream and milk together.Season,then pour the mixture into the flan case.Bake for 25min or until lightly set.Make the dressing by mixing the olive oil and balsamic vinegar together.Toss with the salad leaves.Serve with the cooled quiche.


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