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Covent Garden Quiche


175 g plain flour
1/2 teaspoon mustard powder
90 g butter
75 g cheddar cheese; grated
cold water; to mix
1 medium onion; chopped
1 clove garlic; crushed
1 red or green pepper; seeded and chopped
1 medium courgette; thinly sliced
2 eggs; beaten
1/2 teaspoon dried mixed herbs
25 ml milk

Yield: 6 servings

Place flour and mustard in a bowl, cut 75g butter into flour and rub in until mixture resembles fine breadcrumbs. Add cheese and sufficient water to mix to a dough. Roll out on a floured work surface and use to line a 20 cm flan tin. Bake blind at 200 C / 400 F / Gas 6 for 15 minutes. Melt remaining butter in a non-stick frying pan and cook the vegetables until softened. Spoon into the flan case. Beat together the eggs, herbs and milk and pour into the flan. Bake at 180 C / 350 F / Gas 4 for 25 minutes or until set.




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