Every now and then, I go on a quiche kick. This one is a little different from the usual fare, and can even make a nice first course. From Good Food Magazine May 1988. For the prepared tart shell, I recommend my recipe for Basic Tart Shell.
- 1 tart shell
- 1 medium red bell pepper
- 1 tablespoon unsalted butter
- 1 shallot, m inced
- 1 cup half-and-half
- 1⁄2 cup finely grated gruyere cheese
- 1 large egg
- 1 large egg yolk
- 1 tablespoon minced fresh parsley
- 1 tablespoon minced fresh chives
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon fresh ground pepper
- whole chives, for garnish
- Prepare prebaked tart shell for custard-filled tart or pie.
- Heat boiler.
- Broil pepper about 4 inches from heat, turning as needed, until blackened on all sides, 15-20 minutes. Let steam in closed plastic bag or covered bowl 5 minutes to loosen skin.
- Peel off blackened skin, then cut out stem. Cut pepper in half, remove seeds and white pith, and cut into 1/2-inch strips.
- Heat oven to 400 degrees.
- Heat butter in small skillet over medium heat. Add shallot and cook, stirring occasionally, until softened, about 3 minutes. Let cool.
- Whisk remaining ingredients except whole chives together in mixing bowl, then whisk in cooled shallot. Place tart pan on baking sheet. Pour egg mixture evenly into tart shell. Arrange pepper strips in sunburst pattern on tart and place whole chives between strips.
- Bake tart until custard is set and pastry is lightly browned, 15-20 minutes. Transfer tart to wire rack and let cool 10 minutes before serving.