Red Bean Quiche


makes 6 slices
3/4 cup (100 g) 4 oz plain flour (All purpose)
2/3 cup (100 g) 4 oz plain wholemeal flour (whole grain)
4 oz (100 g) polyunsaturated margarine
6 stuffed olives, sliced, and basil sprigs, to garnish

for the bean filling

25 g (1 oz) polyunsaturated margarine
1 small onion, skinned and chopped
1 garlic clove, skinned and crushed
2 oz (50 g) button mushrooms, sliced
1 tsp (5 ml) dried mixed herbs or basil
400 g (14 oz) can red kidney beans, drained
and rinsed
3 tomatoes, sliced
2/3 cup (150 ml) 1/4 pt semi skimmed milk
2 eggs
salt and pepper, to taste
65 g (2 1/2 oz) can anchovy fillets, well drained and cut in half lengthways


1. Put the flours into a bowl, add the margarine and rub in until the mixture resembles fine breadcrumbs. Add 30 ml (2 tbsp) chilled water and mix to form a stiff dough.

2. Knead on a lightly floured work surface and roll out into a circle to line a 20.5cm (8 inch) flan dish. Chill for 30 minutes.

3. Prick the base with a fork, cover with greaseproof paper and baking beans. Bake blind at 200°C (400°F) mark 6 for 10 -15 minutes, until set. Remove the paper and beans, then return to the oven and bake for a further 5 minutes to crisp.

4. To make the filling, melt the margarine, add the onion and garlic and cook for 5 minutes, until soft. Add the mushrooms and herbs and cook for a further 3 minutes. Remove from the heat, stir in the beans and mix well. Transfer to the pastry case and cover with the tomatoes.

5. Whisk together the milk, eggs and seasoning, then pour into the dish. Bake at 200°C (400°F) mark 6 for 30 minutes. Arrange the anchovies in a lattice design over the top and bake for another 10 minutes. Garnish with the olives and basil. Serve warm or cold.


Follow steps 1 and 2, lining a 22-23 cm (8 1/2 - 9 inch) plate or dish with pastry.

Press double thickness absorbent paper over base.

In step 3, cook 100% (High) 3 minutes, remove paper and cook 3 minutes, until pastry base is dry.

In step 4, put margarine, onion and garlic into a bowl.

Cover and cook 3 minutes, until onion is soft.

Add mushrooms and herbs, cover and cook 1 1/2 minutes.

Complete step 4.

In step 5, pour in egg mixture and cook 60% (Medium) 15 minutes, until just set, turning plate several times.

Arrange anchovies on top after 12 minutes.

Stand 2-3 minutes, then garnish with olives and basil.

Serve warm or cold.

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