Mediterranean style quiche

Quiche must be one of the most versatile of foods. Great for parties, picnics, packed lunch or dinner. And the best thing is that only your imagination can limit the range of ingredients you can use.
This is a quiche I made the other day, with was in my store cupboard, and it turned out to be a great success.
Hope you'll enjoy it too!!

Mediterranean style quiche

Pastry

• 200g butter (fridge cold)
• 3,5 dl plain flour
• 2 table spoons cold water
• pinch of salt

Filling

• 2 red peppers (bell peppers)
• 1 red onion
• a hand full of small broccoli bouquets
• 100g pancetta
• 2 dl mature cheese
• 5 slices of  brie
• 3 eggs
• 2dl milk
• salt and pepper

Start by making the pastry; pinching together all the ingredients (or use food processor quickly) and set a side in the fridge  for an hour. Then blind bake for about 15 min.
Next, you cut the peppers and the onion in half and place on a baking tray, drizzle over some olive oil and roast in the oven on a high degree until the skin of the peppers have blackened. Put them in a plastic bag for a while, and the skin will peel of easily.
Fry the pancetta (no oil needed) until slightly golden.
Roughly chop the peppers and onion. The broccoli can go in to the quiche raw when in small "bouquets".
Now for the custard, whisk together the eggs and the milk, season to taste.
Arrange your vegetables and the pancetta onto the pre-baked pastry and pour over the custard.
Gently place the brie slices on top  and give the quiche a generous sprinkling of freshly ground pepper.
Heat oven to 200C/180C fan and bake for 35-40 min, or until custard is set and the quiche has a golden colour.
Other ingredients that would go well with this dish includes sun dried tomatoes, olives and basil. But if you don't want to put them in the quiche, you could always use them in a side salad.

Enjoy!