For the pastry
250g plain flour
70g unsalted butter
70g vegetable fat
25ml water
2 teaspoons Malt Extract
Heavy pinches of salt, pepper, Paprika

For the filling
4 eggs beaten
75ml double cream
60g red leicester cheese (grated)
½ diced pepper
½ sliced onion
½ sliced courgette
1 large teaspoon Malt Extract

Mix the pastry ingredients together in a food processor until a soft dough is formed. Chill for 10 minutes then roll to finger depth. Line a greased quiche tin and push the pastry into the edges. Fill with ceramic baking beans and bake for 10 minutes at 200°C without the filling. Meanwhile fry the vegetables for 5 minutes gently in malt extract until softened and set aside. Remove the pastry from the oven, remove the beans and brush the inside of the pastry case with warmed malt extract.

Beat the eggs and mix in the cream and malt extract. Scatter the fried vegetables and cheese across the base. Place the quiche tin on the oven shelf and pour the egg mixture as close to the top as possible. Bake for 20 minutes or until egg is set and beautifully coloured. Remove from oven and allow to cool for 10 minutes before removing.