Pea & Brie Quiche©


Cayenne Pepper Pastry
  • 6oz-180g Unsalted Butter (cold & cubed)
  • 13oz-360g Plain Flour (sifted)
  • 1 medium Egg Yolk (free-range)
  • 1 tablespoon Cayenne Pepper
  • 6 tablespoons Cold Water
  • ½ teaspoon Salt
  • ½ Red Onion (finely chopped)
  • 1oz-15g Unsalted Butter
  • 2 tablespoons Cider Vinegar
  • 1 tablespoon Minced Garlic
  • Handful of Frozen Peas
  • 1 tablespoon Dried Parsley
  • ½ teaspoon Salt
  • 5oz-150g Brie Cheese (no rind)
  • 6 Medium Eggs (free-range)
  • ½ tablespoon Fresh Ground Black Pepper
  • 10fl.oz-300ml Double Cream


  1. Start by making the pastry. In a large mixing bowl, add the flour and butter. Rub together using your fingers until it resembles fine breadcrumbs (really take your time to do this)
  2. Add the cayenne pepper and salt. Stir through
  3. Add the water and egg yolk and stir through with a knife before continuing to knead together with your hands. When thoroughly combined, roll into a smooth ball and wrap in cling-film. Pop in the fridge for one hour
  4. Remove the pastry from the fridge and roll out onto a floured surface using a lightly floured rolling pin. Keep rotating the pastry to get it evenly rolled out to a thickness of approximately a £1 coin
  5. Drape the pastry over a greased 22cm/9" fluted tart/flan tin (I use Wilkinson 1888 bakeware), pressing it into the ridges and ensuring all the base and sides of the tin are covered. Using a small sharp knife, cut away the overhang to provide neat edges. Lightly prick the base all over with a fork and pop it back into the fridge for a further 1 hour
  6. Pre-heat oven to 355˚f/180˚c regular oven or 320˚f /160˚c fan assisted oven with an oven tray inside
  7. To make the quiche filling, in a small saucepan, melt the butter over a medium heat and add the onion, cider vinegar and garlic. Cook until soft whilst stirring occasionally for about 5 minutes. Remove from the heat, drain any excess liquid and set to one side
  8. In a large mixing bowl beat together the eggs and cream. Add the salt, pepper and parsley and beat again.
  9. Add the handful of frozen peas and mix again until they are distributed throughout the mixture
  10. Remove the quiche pastry case from the fridge and spoon the onion mix onto the base and spread it out evenly
  11. Pour the prepared egg mix on top
  12. Tear the brie up into rough equally sized chunks and scatter around the quiche
  13. Place the quiche on top of the pre-heated oven tray and cook for 50 minutes
  14. Remove from the oven and leave to cool for 5 minutes before serving hot or cold!!! Yum!!!!

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