Goat's Cheese, Red Pepper and Asparagus Quiche

This is a shortcrust pastry quiche filled with red pepper, onion and asparagus, topped with crumbled goat's cheese.

The pastry is very short, crisp and light, although could have done with a dash more egg to bind it together as it is almost shortbread-like. A further 5 minutes blind baking may also have been appreciated. The flavour of the filling is delicious with the slightly sweet pepper and the tangy goat's cheese however the pepper leaked a lot of liquid as it clearly wasn't quite cooked enough therefore the edges of the slices became soggy upon cutting. A few amendments and a bit more drying out of the vegetables and it would be spot on. Perhaps roasted red peppers from a jar would be a better option.