Preheat oven to 180°C.
Place all ingredients for the crust in a food processor and process until the dough comes together.
Spread the pastry evenly in a flan or quiche dish.
Heat Stork margarine in a frying pan and sautè the green peppers and onion for 3 min, stirring frequently.
Add the salami and stir through.
Spread this mixture over the bottom of the uncooked base and season with salt and black pepper.
Sprinkle cheese over.
Add the contents of KNORR Garlic & Herb Potato Bake to sour cream and mix together well.
Add the eggs and milk and stir until smooth.
Pour this mixture carefully over the cheese and bake for approximately 45 min until the filling is set.
Allow to cool for 10 min before cutting and serving.