Name: Ratatouille and salami quiches
Yield: 2 servings
Cuisine: Can Be Frozen
Ingredients: 80.00 g flour cake; 2.00 ml salt; 30.00 g butter; water; 15.00 ml oil; 1.00 red pepper chopped; 1.00 leeks thinly sliced; 2.00 ml mixed herbs; salt and freshly ground black pepper to taste; 70.00 g salami chopped; 1.00 eggs; 30.00 ml cream

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Ingredients (12)

PASTRY

80.00 g	flour — cake
2.00 ml	salt
30.00 g	butter
	water

FILLING

15.00 ml	oil
1.00	red pepper — chopped
1.00	leeks — thinly sliced
2.00 ml	mixed herbs
	salt and freshly ground black pepper — to taste

ratatouille

70.00 g	salami — chopped
1.00	eggs
30.00 ml	cream

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Method:

1. PASTRY: Sift flour and salt together. Rub butter into the flour until the mixture resembles coarse breadcrumbs. Gradually add cold water to the flour mixture to form a soft, pliable dough. Cover with cling film and refrigerate for 30 minutes.
2. FILLING: Heat the oil in a frying pan and sauté red pepper and leek until soft. Add mixed herbs and seasoning to taste. Add the ratatouille and salami. Leave to cool.
3. Line two 12 cm loose-bottomed quiche tins with the pastry and bake blind in a preheated 200 ºC oven for 10 minutes.
4. Spoon filling into pastry cases. Beat together the egg and cream and pour on top of the filling. Bake for 10-15 minutes or until golden and set. Serve with a fresh Greek salad.
Serves 2