Roaster Pepper Quiche
A delicious dish perfect for lunch or dinner and freezes great for later.
6-8 people
6-8 people
For the crust:
  • 2 cups (300g) Blanched Almond Flour
  • 2 tablespoon Melted butter
  • 1/2 teaspoon Sea salt
  • 1 Free range egg, beaten
For the topping:
  • 2 Red peppers, chopped
  • 2 Yellow peppers, chopped
  • 1 Small onion, chopped
  • 3 tablespoons (plus extra for greasing) Extra virgin olive oil
  • 1/2 cup (80g) Dry curd cottage cheese (Twarog)
  • 1/2 cup (50g) Cheddar cheese, grated
  • 3 Free range eggs, beaten
  • Sea salt
  • Back pepper
  1. Preheat the oven to 180°C Fan, 200°C electric, 390°F or gas mark 6.
  2. Grease an overproof dish with a little olive oil. Place the peppers and onions in the dish and toss with 2 tablespoons of olive oil and season with sea salt and black pepper.
  3. Roast for 40 minutes until tender.
  4. Meanwhile, make the pastry.
  5. Grease the pastry tin with butter.Mix together the almond flour, melted butter and salt in a bowl until combined. Make a well and add the beaten egg. Mix well with your hands or a fork, then press the crust into the tin using a spoon and fork.
  6. Reduce the oven temperature to 160°C Fan, 180°C electric, 350°F or gas mark 4.
  7. Bake the crust for 15 minutes until just beginning to colour.
  8. Mix together the beaten eggs, roasted peppers & onions and dry curd cottage cheese in a bowl.
  9. Pour the egg mixture on top of the crust.
  10. Next, top with the cheddar cheese.
  11. Bake for 30 minutes until the topping is set and golden brown around the edges.