Stilton, mushroom and red pepper quiche
by Dominic Chapman

Ingredients

Store Cupboard

  • 300g of shortcrust pastry
  • 2 large eggs
  • 1 pinch of salt
  • 1 pinch of pepper
  • plain flour, for dusting

Fruit & Vegetables

  • 1 red pepper
  • 175g of wild mushrooms, or a mixture of any mushrooms of your choice
  • 1 onion, peeled and chopped

Cheese

  • 125g of Stilton, broken into small pieces

Dairy

  • 250ml of single cream
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