Happy New Year everyone! Hope you all had great holidays with your love one. This year was a different one for sure! This month, I wanted to share with you a recipe that is healthy and easy to prepare. I present you the Quiche! I love quiche because they are polyvalent and a great source of protein. This open tart is a classic of French cuisine. It can be made with cheese, ham, bacon, onion, mushroom, pepper, seafood and many other ingredients. The most popular recipe is the quiche Lorraine, which contain egg, cream and pork belly. One of my favorite recipe, which we do at the Central kitchen, is the red pepper and tomato quiche. Hope you’ll enjoy!
Red pepper and tomato quiche
- 1 ¼ Cup unbleached all-purpose flour
- ½ Cup cold butter, cubed
- ¼ Cup ice water
- 6 eggs
- 1/3 Cup tomato sauce
- ½ Cup cheddar cheese, shredded
- 1 t dried basil
- 1 red pepper, diced
- 1/x onion, finely diced
For the crust:
Preheat the oven at 400F
In a food processor, combine the flour and butter. Pulse for a few seconds at a time, until the butter is the size of peas. Add the water and pulse again until the dough just begins to form. Remove from the food processor and form into a disc with your hands.
On a floured work surface, roll out the dough and line a 10 inch pie dish. Refrigerate for 20 minutes.
*If you’re not comfortable at preparing the dough, you can find already made crust in most groceries store. *
For the filling:
Meanwhile, in a bowl, whisk together the eggs and tomatoes. Add the basil and season with salt and pepper. Mix well and set aside.
Lay the red pepper and the onion onto the crust and pour in the eggs mixture. Sprinkle the cheese on top. Bake for 30 minutes or until the quiche is lightly browned. Let stand about 10 minutes before cutting.