Quiche and more Quiche

Three unloved peppers, red, yellow and green, in the fridge, bought and then forgotten till now, plus garlic and onions, a little effort  and you have a quiche. Plus of course the whizzing up pastry up in your processor (or mixer). In fact, you can put anything in a flan/quiche/ tart case as the base to which you add eggs and milk and always some cheese. This Mixed Pepper one used to be a popular item in the time of 70s parties but we enjoyed it the other day just as much. In fact I intended to freeze it for a rainy day, but it smelt too good to leave.

Mixed Pepper Quiche

7/8'' tin lined with shortcrust - 6- 8 oz worth. Once you know your own tins, you can make exactly the right amount. Yours can be deep or shallow. A quiche is a flexible feast.

1. Stew 2 thinly sliced onions very slowly in olive oil till nearly soft. This makes them sweet.
2. Add the sliced peppers and continue, till it is all soft. Add crushed garlic near the end, at least 2 cloves.
3. Now season well with S&P- the mixture is deliciously sweet but you don't want that to be overpowering.
4. Put it onto the base of your tin. You can blind bake the case first for 10/15 minutes in hot oven - or not depending on how fussy you are and the time you have.
5. Beat 3 eggs with 1/2 pint milk - this is the basic savoury custard for all quiches - you may have a little too much for your tin, as I did this time, or need to put  a drop more milk in. It will also actually set with 2 eggs for the real economy version.
6. Season this. Add some thyme or other herbs to the top of the mixture in the tin, pour over your custard very carefully. Top with grated cheese for flavour, colour and oomph.
7. Bake at No4/5 for at least 1/2 hour or until it is golden and the top seems set.

8. Eat hot, warm or cold. You could reheat it gently too if you make it in advance or have frozen it.