Preheat the oven to 200c / gas mark 6. Toss the peppers in the olive oil and spread across a baking sheet lined with parchment paper. Roast in the oven for 10 minutes then set aside.

Meanwhile, grease the tart dish and line with short crust pastry leaving a raised edge of around 7mm to allow for pastry shrinkage.

Using a sheet of parchment paper and baking beans, bake the case "blind" for 15 minutes.

Remove the pastry case from the oven and carefully remove the paper containing the hot baking beans. Set aside whilst you prepare the quiche filling.

In a pint jug, beat the eggs into the crème fraiche, then beat in the mustard.

Scatter the roast pepper slices into the cooked pastry case. Pour over the crème fraiche, egg and mustard mix and finally sprinkle the grated cheese on top.

Bake in the top of the oven for 10 minutes at 200c / gas mark 6 then reduce the heat to 180 c / gas mark 4 and bake on a lower shelf for a further 15 minutes.

The quiche will be raised when it comes out of the oven but will level out upon cooling. May be eaten warm or cold.