No matter how you slice it or when you serve it, this Capsicum Feta and Onion Quiche makes a healthy, scrummy, satisfying meal for all the foodlovers in your life.
Capsicum Feta and Onion Quiche
You Will Need:
1 – 2 sheets of pastry – short or flaky both are fine
2 tsp olive oil
1 large rec onion, finely chopped
1 medium red capsicum, sliced
Salt and pepper
3/4 c fresh flat-leaf parsley, chopped
3/4 c sour cream
1/2 c milk
1/4 tsp ground nutmeg
1 c feta cheese
Heat oven to 210 C. Line a greased pie dish with pastry. Fill with baking paper and rice or baking beads to weigh it down. Blind bake for 12 -15 mins until lightly golden. Remove and reduce oven to 180 C.
While the pastry is blind baking, heat the oil in a large fry pan over a medium heat. Add capsicum, onion, and a pinch each of salt and pepper and fry until tender, approx 5 mins, stir in the parsley and remove from heat.
In a large bowl, whisk together the eggs, sour cream, milk, a pinch each of salt and pepper, and ground nutmeg. combine with the onion mixture, then fold in the crumbled feta.
Pour the egg mixture into the pastry crust. Bake for 35 – 40 mins or until just set (a knife inserted in the center will come out clean). Let the quiche rest for 5 minutes before serving, this will allow the filing to set and will make it easier to serve.