How to make Red Pepper Quiche ❤ Easy quiche recipes by Kitchenstar👈👍

In this video, I’ll show you How to make Red Pepper Quiche ❤ Easy quiche recipes by Kitchenstar👈👍. Enjoy!
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INGREDIENTS
400g shortcrust pastry
1 tbsp unsalted butter
3 leek, thinly sliced
250g spinach
4eggs, lightly beaten
200g cheddar cheese, grated
100g parmesan cheese, grated
250ml double cream
200ml milk
1red pepper, roasted and sliced into thin strips
black pepper, to taste

INSTRUCTIONS
Preheat an oven to 180C and grease a tart tin.
Roll the shortcrust pastry to 2cm thick and lay the pastry into the tart tin, press into sides of the tin. Cover the pastry with clingfilm and refrigerate for 30 minutes.
Place a medium saucepan on a high gest, add the unsalted butter, leek and salt. Cover the saucepan and cook for 3 minutes, stirring occasionally.
Stir the spinach into the saucepan and cook for 2 minutes. Strain the cooked leek and spinach into a mixing bowl to remove the excess moisture.
Remove the shortcrust pastry from the refrigerator and line with baking beans. Place the pastry in the preheated oven and blind bake for 15 minutes.
Then remove the baking beans and bake for a further 8 minutes.
In a mixing bowl whisk together the eggs, grated cheddar, grated parmesan, double cream, milk, cooked leek and spinach, black pepper and salt.
Pour the egg mixture into the baked quiche tart. Lay the thinly sliced red peppers across the top from the centre to the edge.
Transfer the red pepper quiche to the oven and bake for 40 minutes until set.
Remove the quiche from the oven and allow to cool for 15 minutes, release the red pepper quiche from the tart tin and serve.

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