Red pepper quiche
Kin's Farm Market
Here’s a high-calorie and high-protein meal that could be prepared a little bit ahead of time and warmed up when you don’t have a lot of energy to cook.
|1 1/2 cups||flour||375 mL|
|6 tbsp||butter, room temperature||90 mL|
|2 tbsp||water||30 mL|
|1||egg white, lightly beaten||1|
|1 cup||1% milk||250 mL|
|1||onion, caramelized or pan fried||1|
|1||red bell pepper, sliced, pan fried||1|
|2 cups||shredded cheddar cheese||500 mL|
|salt and pepper|
Mix the flour and butter together with your hands until the dough comes together into a ball. Add the water and extra butter or flour as necessary to develop the right consistency. Spread the dough on a 9 in (23 cm) round tart pan. Lightly beat the egg white and spread on top of the dough with a brush. Remove the excess dough and place the quiche shell in the fridge for half an hour. While the shell hardens in the fridge, prepare the filling.
Preheat the oven to 350°F (180°C), and beat the eggs and milk with salt and pepper until fluffy. Place the onion and bell pepper on the bottom of the quiche shell, cover it with the shredded cheddar cheese, and then cover it with the milk and egg mixture.
Cook the quiche in the oven for about 45 minutes to 1 hour, or until you stick a knife in it and it comes out clean. Serve with a side green salad.
Makes 6 slices
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