The quiche with bell peppers and cheese is a tasty, fragrant, and flavorful savory pie for a dinner that’s different from the usual. It’s a great option to offer at a buffet, picnic, or during a night with friends. This delicious quiche can be customized with what we already have in the house, or with bell peppers that have already been cooked and left over from other preparations. To make this delight, you can also use homemade shortcrust pastry, like this one here.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
- 1 sheet shortcrust pastry (or puff pastry)
- 2.2 lbs bell peppers
- 1 tablespoon extra virgin olive oil
- to taste fine salt
- 2 tablespoons dry white wine
- 1 tablespoon apple cider vinegar
- to taste thinly sliced golden onion
- 1/2 cup fresh cooking cream (also lactose-free)
- to taste meltable cheese of your choice
Steps
Prepare the bell peppers: after washing them and removing the white ribs and seeds, slice them thinly and place them in a non-stick pan already hot and without oil.
Let them wilt over medium heat with a lid, on the smallest burner, for about 5 minutes, stirring often to prevent burning.
As soon as the bell peppers start to wilt, add the very thinly sliced onion, extra virgin olive oil, and let them brown for a few minutes.
Then, pour in the wine and vinegar and let the alcohol content evaporate. Add salt, cover, and cook over low heat for about ten minutes, stirring occasionally. Turn off when the bell peppers are soft but not mushy and let them cool.
When the bell peppers are cold, take the shortcrust pastry out of the fridge (puff pastry is fine too), place it in the tart pan, and even out the edges.
Preheat the oven to 392°F.
Drain the bell peppers from their cooking liquid (do not throw it away, as it can be reused to season pasta, rice, or accompany meat and fish), add the cream, and mix well. Cover the base of the pie with thin slices of cheese (fresh smoked provola, mozzarella, Emmental, and so on are excellent) and add the bell pepper and cream mixture.
Bake the quiche in the already hot oven, at mid-height, for about 30 minutes, checking occasionally as cooking times vary from oven to oven.
Remove from the oven, once cooked, and let it cool before cutting to prevent it from crumbling.
Bon appetit
