Roasted Red Pepper Quiche
"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 Recipe #295858."
photo by PanNan
- Ready In:
- 1hr 10mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 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
directions
- 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.
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Reviews
-
This is a fabulous quiche!! We all enjoyed it for breakfast this morning. I didn't get a pretty pattern, but had fun free-forming the design. The flavors are wonderful. I will add this to my Best of 2015 file. Thank you! -
I love roasted red peppers and they were delicious in this quiche. I used a regular pie crust instead of the tart shell. Therefore, the recipe didn't quite fill the crust. I would add another egg when making it again. Thanks for sharing a good one!
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
