Ingredients
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
Filling
- 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
Method
- 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)
- Add the cayenne pepper and salt. Stir through
- 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
- 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
- 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
- Pre-heat oven to 355˚f/180˚c regular oven or 320˚f /160˚c fan assisted oven with an oven tray inside
- 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
- In a large mixing bowl beat together the eggs and cream. Add the salt, pepper and parsley and beat again.
- Add the handful of frozen peas and mix again until they are distributed throughout the mixture
- Remove the quiche pastry case from the fridge and spoon the onion mix onto the base and spread it out evenly
- Pour the prepared egg mix on top
- Tear the brie up into rough equally sized chunks and scatter around the quiche
- Place the quiche on top of the pre-heated oven tray and cook for 50 minutes
- Remove from the oven and leave to cool for 5 minutes before serving hot or cold!!! Yum!!!!