QUICHE WITH 3 PEPPERS

 

This tasty quiche is perfect anytime! Brunch, lunch or dinner! Enjoy this wonderful tart with a crisp and cool Rose wine from Provence! Bring the taste of Southern France to your table!

 

Preparation: 30 min; cooking time: 1 h 10 min.

Serving 4-8

 

2 puff pastry sheets (17.3 oz.), thawed

2 tbsp. olive oil

1 large onion, diced

1 red pepper, diced

1 green pepper, diced

1 yellow pepper, diced

2 eggs + 2 egg yolks

¾ cup heavy cream

¾ cup whole milk

2 1/8 oz. grated Parmesan cheese

Salt and pepper

Flour and butter for tart pan

 

Preheat the oven to 350 F.

Flour and butter a tart pan (11 x 1.125 inch).

Flour a work surface (for best result, use a pastry cloth) and unfold the dough from the package.

Place one sheet of dough on top of the other. Roll the dough into a large disk (2 inches larger than the tart pan) and place the dough into the tart pan. Discard the unused dough. With a fork, mark all the dough.

Place some parchment paper on top of the dough and put some dried beans on top of the parchment paper.

Bake the dough 15 minutes.

Meanwhile, warm the olive oil on medium-high heat in a large frying pan and add the onion. Cook 5 minutes. Add all the peppers and cook 10 minutes, stirring often. Season the vegetables with salt and pepper.

Whisk the eggs with the egg yolks in a large bowl. Add the milk and heavy cream. Combine. Season the preparation with salt and pepper.

Add the Parmesan cheese, peppers and onion. Stir to mix all the ingredients together.

Remove the dried beans and parchment paper from the dough.

Pour the preparation on top of the pastry dough.

Bake 35-40 minutes or until golden brown.

Serve warm with a salad!

 

Bon Appetit!