Roasting some peppers for this gives a nice sweetness to the dish. You can buy shortbread pastry frozen that is still really good. Make sure to give it enough time to defrost.
1 large onion
6 red peppers (alternatively you can use the rainbow packs that tesco sells)
2 garlic cloves
1 tbs balsamic vinegar
1 tsp caster sugar
15-20 black olives, stoned and halved
small bunch of thyme
200ml single cream
4 eggs, beaten
200g feta cheese
Preheat the oven to 180°C/Gas 4.
Halve and deseed the peppers and grill or roast them until they are black. Cover them in foil when you remove them from the heat, and after a few minutes the skins will be easy to remove with a knife. In a heavy-based saucepan, sweat the chopped onion in olive oil for 5-10 minutes over a gentle heat and put to one side.
Slice the peppers and put them into the saucepan with the softened onions and the crushed garlic. Add a drizzle of oil and the balsamic vinegar and sugar and cook over a gentle heat for 5 minutes or so, until the peppers are soft but are still el dente. Remove from the heat and add the black olives and thyme.
In a separate bowl, combine the cream and eggs, and season well. Spread the pepper mixture over the pastry, crumble over the feta cheese and pour on the cream and egg mixture.
Bake in the preheated oven for about 30 minutes, or until set and golden. Rest for 5 minutes. Quiche is golden with a green salad and some potatoes. EAT
