When I was shown this recipe, which is a healthier version of the traditional quiche, I thought it was a brilliant idea, as it is not only much lower in fact due to omitting the pastry, but it avoids the soggy bottomed part of quiches and flans that I think can ruin them. These had a nice crunch to the outside whilst also giving them an extra sweetness with the roasted pepper itself.
4 large peppers of different colours (ideally symmetrical ones so they stand flat)
6 free range eggs
1 large onion, finely chopped
3 tomatoes, finely chopped
1 small head of broccoli, chopped into small florets
70g mature cheddar cheese, grated
Salt and pepper to taste
1. Preheat the oven to 190C.
2. Halve and core the peppers and lay on a large greased baking tray.
3. Add the broccoli, onion and tomatoes to a large saucepan with the butter and stir well. Fry greatly for five minutes.
4. Meanwhile, in a large bowl mix together the egg, milk and cheese.
5. Mix the vegetables into the egg mixture and season.
6. Carefully pour the mixture into the pepper halves and bake for 35 minutes or until the filling is cooked (you should be able to cleanly pull out a skewer from the middle). Serve warm or chilled.