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Roasted pepper and harissa filo quiche recipe

Roasted pepper and harissa filo quiche recipe

28 ratings

Jamie says: "A low-effort quiche, perfect for alfresco dinners or summery midweek meals. Prepped in 15 minutes, the oven does the work, leaving you with an easy veg-packed dinner, plus lots of tasty leftovers to enjoy the next day." See method

  • Serves 6
  • 15 mins to prepare and 1 hr to cook, 15 mins to cool
  • 278 calories / serving
  • Healthy
  • Vegetarian

Ingredients

  • 2 tsp olive oil
  • 200g frozen peas
  • 8 large free-range or organic eggs
  • 460g jar roasted peppers
  • 2 tbsp harissa paste
  • 400g British asparagus
  • 125g feta
  • 250g filo pastry
  • 1 tbsp clear honey
  • 60g mixed salad leaves, to serve (optional)

Each serving contains

  • Energy

    1580kj
    278kcal     19%

  • Fat

    18g 26%

  • Saturates

    6g 30%

  • Sugars

    8g 9%

  • Salt

    1.8g 30%

of the reference intake
Carbohydrate 35g Protein 20.4g Fibre 4.8g

Method

Jamie Oliver 155x255

  1. Preheat the oven to gas 5, 190°C, fan 170°C. Grease a 24cm frying pan with 1 tsp olive oil. In another pan, boil the peas for 3 mins, then drain and refresh under cold water.
  2. Crack the eggs into a large mixing bowl and beat with a fork. Drain the peppers, pat dry with kitchen paper and thinly slice, then add to the eggs with the harissa and peas. Trim the woody ends off the asparagus, finely chop the stalks, leaving the tips whole, and add to the bowl. Crumble in most of the feta, season with a pinch of salt and pepper and mix together.
  3. Layer 1 sheet of filo over the base and up the sides of the frying pan, brushing with oil between each layer, repeating until all the sheets are used up. (Make sure the sheets cover the base of the pan and go up the sides so it can contain the filling.) Leave the edges to hang over the pan.
  4. Pour in the egg mixture, sprinkle over the remaining feta, scrunch up the excess pastry, brush with oil and bake for 1 hr until golden.
  5. Drizzle the quiche with a little honey and leave to rest for 10-15 mins before sliding out onto a board to slice. Serve with a mixed salad, if you like.
See more Jamie Oliver recipes

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