This is my roasted pepper harissa filo quiche. This is such an easy and impressive recipe packed
full of asparagus and sweet peas, it's really impressive, really delicious, you can have it
hot you can have it cold and it's something that I know you're gonna love to make. So let's do it.
I'm going to use filo pastry instead of shortcrust pastry. Filo is much healthier. I'm gonna make
this in a frying pan. You can use a cake tin if you want but basically this is 24 centimetres.
And we'll just rub it with some olive oil, now a nice little tip if you look in the supermarket you
can often see these little olive oil spritzers and they're really good for pastry work. Now with the
phyllo I'm just going to take one or two layers at a time and basically lay it almost badly over
the tray so you get that nice overhang, right. Push it into the edges. A little bit of oil in
between the layers of course you can just brush it with oil. So what you're going to get from the
filo is this layered kind of crunch. If you wanted to put a little spice in between the layers you
could do that, you could use things like pesto, curry powders, you know I've purposefully done
it quite bad right, it doesn't matter how badly you or I do it it's gonna look and cook amazing.
So the quiche filling could not be simpler. So we're going to use eight large free-range eggs
so we'll crack those into a bowl. Whisk it up. Some pepper. But the real seasoning is going to
come from a fantastic little spice, harissa. Two tablespoons of harissa goes in and harissa is a
North African chilli paste so I'll whisk that into the eggs, you'll get a lovely colour out of that
and that little kind of fragrant lightly spiced chilli with all that lovely veg is going to be
absolutely incredible. First veg that I'm going to get in here frozen peas, 200 grams, always there
always reliable. I always have these in my pantry. Some lovely grilled peppers, massive flavor. So
I've drained them and I'm just going to hack it up. It's about 460 grams of peppers they're all
de-seeded they've already been kind of charred so you've got that lovely smoky taste of sunshine,
look at the colour. Right now asparagus is great, I love asparagus. super healthy. Trim off the end
just slice up the asparagus stalk about half a centimetre thick and then I'll keep the tips.
Just throw it all in. So last ingredient is feta so this will act you know as a seasoning
and it's got that tang, saltiness, absolutely beautiful. So just give it a nice little mix up.
It's a really good principle you know you could use lovely spinach fresh or frozen in there,
you could use lovely herbs, you can mix up the cheese. So into the pan we go, every last bit.
Just kind of level it out. That last little bit of feta on top like that look at that that is
a picture, super pretty. And then literally at the side just kind of roll up the edge and just
push it in like that and that's basically your rim your crust. So that's going to go gnarly,
crunchy, it'll soak up some of that lovely egg, it doesn't matter if you do it badly. When it
bakes it's just gonna kind of turn into something beautiful. So that's it, that is it! It's going to
go in an oven at 190 degrees Celsius for about an hour - so in we go, one hour, happy days.
Have a look at that, come on! Look at the colour, I just love it. It just kind of
cooks into a gorgeous rustic quiche and it'll pretty effortlessly just pop out. Beautiful,
look at that colour! What I love to do now a little honey.
Obviously it's optional but it really works, it works so well. And that sweetness with
the saltiness of the cheese and the harissa, beautiful, something a little bit different.
Aw, look at that. And look how delicate that pastry is, really crispy. Happy days. Serve it
with a nice mixed salad that'll be lovely. So there you go guys! My beautiful roasted
pepper harissa filo quiche, it looks really impressive, immense. Let's have a little try.
Mm, mm! The harissa lifts it away from that classic quiche
to like another kind of pie. It's delicious, really really delicious.