Feta, Peppadew® and Thyme Quiche

Preheat the oven to 425F (220C). Using either a food processor or your hands, rub the butter and shortening into the flour until the mixture resembles fine breadcrumbs. Add the iced water and mix until the dough forms a ball. You can add slightly more if 1 1/2 Tbsp is not enough but be careful not to add too much water!

Press the dough into a greased/non-stick ovenproof quiche dish or spring-form pan about 15cm in diameter. Bake in the lower third of the oven for about 7 minutes, or until puffy and golden. In the meanwhile, whisk together the milk/cream, eggs, thyme, salt and pepper in a bowl. Roughly chop the Mild Peppadew® peppers and crumble the feta.

When the crust is done, arrange the Peppadew® peppers and crumbled feta cheese on the baked crust, pour over the egg mix and bake on a rack in the middle of the oven for 15 minutes. Then reduce the heat to 350F (175C) and bake for a further 10 minutes or until turning golden and puffy. You can also turn on the grill for the last minute or two to brown the top a little.

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