Pepper Quiche

Cheese pastry:
175 g/6 oz wholemeal flour
1/2 teaspoon dry mustard
pinch of salt
pinch of cayenne pepper
75 g/3 bz polyunsaturated margarine
75 g/3 oz Cheddar cheese, grated
2-3 tablespoons water
Filling:
2 tablespoons polyunsaturated vegetable oil
I onion, peeled and chopped
1 clove garlic, peeled and crushed
1 green pepper, cored, deseeded and sliced
1 red pepper, cored, deseeded and sliced
2 eggs
150 ml/1/2 pint skimmed milk
50 g/2 oz wholemeal breadcrumbs
salt
freshly ground black pepper

Place the flour, mustard, salt and cayenne pepper in a mixing bowl. Rub in the margarine until the mixture resembles breadcrumbs. Stir in the cheese, add the water and mix to a firm dough. Turn on to a floured surface and knead lightly until smooth. Roll out thinly and use to line a 23cm/9inch flan ring placed on a baking sheet. Chill for 15 minutes.

Meanwhile, heat the oil in a pan, add the onion and fry until softened. Add the garlic and peppers and cook for 10 minutes. Mix the eggs and milk together, then stir in the pepper mixture, bread- crumbs, and salt and pepper to taste.

Pour into the flan case and bake in a preheated moderately hot oven (l90C/375 °F, Gas Mark 5) for 35 to 40 minutes until golden. Serve hot or cold, with salad.

SERVES 4