Pepperoni and Pepper Quiche by KNORR

Preparation: 20 mins
Cook: 20 mins
Serves: 6

Pastry:
230 gm plain flour, sifted
125 gm butter, cut into cubes
4 tbsps cold water

50 gm red capsicum, diced
50 gm green capsicum, diced
50 gm button mushrooms, diced
70 gm pepperoni, chopped
Grated Parmesan cheese

Cream base (mixed well):
1 tbsp KNORR No Added MSG Chicken Seasoning Powder
1/2 tsp mixed herbs
2 small eggs, lightly beaten
100 ml fresh milk
100 ml double cream
1/2 tsp salt

Method:
1. Put flour and butter into a food processor and mix for 5 mins. Remove, then add water, a spoonful at a time. Knead until a soft dough forms. Put dough into a plastic bag. Chill in fridge for at least 30 mins
2. Preheat oven to 200'C. Roll out dough to 0.5 cm thickness and line 6 small quiche pans. Use fork to prick dough in pan. Bake with no filling for 10 mins. Remove and leave aside to cool for 5 mins. Keep oven heated
3. Fill the baked pastry shells with capsicum, mushrooms and pepperoni. Spoon cream base over filling. Sprinkle cheese over. Bake for 20 mins in oven or until slightly brown on top

More kitchen ideas:
You can make different kinds of stuffing for the chicken. Some prefer a mash i.e. apple and chestnut, while others enjoy a crumbly stuffing like mushroom and celery.

Make your own croutons. Remove the crusts of white or brown bread and cut the rest of the bread into small cubes. Dry-fry (without oil) in a hot pan until brown. Or fry with 1 tsp olive oil until brown and crisp