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Method

1. Preheat the oven to 220C/200C Fan/Gas 7. Grease a 23cm/9in diameter quiche tin. Put a baking tray big enough to hold the quiche tin into the oven to preheat.

2. To make the pastry, mix the flour and salt in a large bowl. Rub in the butter and the vegetable shortening until the mixture resembles breadcrumbs.

3. Bring the pastry together using a table knife, adding cold water a tablespoon at a time – you might need up to 6 tablespoons – until it forms a dough. Shape the dough into a flat disc, wrap in cling film and place in the fridge for 20–30 minutes.

4. Meanwhile, to make the filling, spread the peppers and courgette over a large baking tray. Add the oil and a generous amount of seasoning and stir well. Roast for about 30 minutes, or until tender and just starting to char. Remove from the oven, leaving the vegetables on the baking tray to cool. Leave the oven on.

5. Roll out the pastry on a well-floured surface until you have a disc large enough to line the dish. Use the pastry to line the tin, pushing it gently into the corners.

6. Trim excess pastry from around the rim and use it to patch up any cracks if necessary. Return the pastry case to the fridge for 20 minutes.

7. Whisk together the eggs, egg yolks, milk, cream and a generous amount of seasoning in a large bowl and set aside.

8. Remove the pastry case from the fridge and scatter the cooked vegetables over the base. Crumble over the feta, then pour over the egg mixture.

9. Put the quiche tin on the hot baking sheet and bake for 40–45 minutes, or until the filling is golden, just set and slightly puffy. (If you do not preheat the baking sheet you will need to blind bake the pastry case before filling it – see the tip for information on how to do this.)

10. Leave the quiche to rest for at least 10 minutes before slicing.